bRAZIL, AMAZON: aMAZONIAN FOOD AND cUISINE
Fish is the king of the Amazonian cuisine. There are dozens of exceptionally tasteful species of fish: peixe nobre (noble fish), the pirarucu (the palargest world freshwater fish), the tambaqui, are good examples. They are big fishes, almost boneless, delicious when grilled over charcoal.
Also exceptional are smaller fishes as surubim, curimatã, jaraqui, acari and tucunaré. The freshness and the special flavour of all those species of Amazon fish make the dishes based on them truly glorious. They are usually served grilled, but they can also be fried, or presented in tomato sauce (escabeche), or in coconut milk, or stewed in tucupi (a true marvellous sauce, made of fermented manioc juices).
Manioc is also a major component of Amazonian cuisine, besides the Amazon fish. Many dishes include the manioc, as it is the case of pato no tucupi (duck in tucupi), a typical Amazon dish, certainly the most famous, based on the exotic sauce of tucupi. It’s also the case of tacacá, a shrimp soup, available everywhere, including street corners and docks. Or maniçoba, a dish including pieces of meat, sausage and chicory leaves (besides the manioc).
Also common in the Amazonian food is an adapted version of vatapá, a bahian seafood dish. See, Entertainment, Night Life, Cuisine… , for details about this and other Brazilian dishes.
The other staple of Amazonian cuisine – besides fish and manioc - is local fruit, and the juices and ice creams based on them. There are, in Amazon, unique tropical fruits - unknown or seldom commercialized even in other brazilian regions – which make one’s mouth water. Taste, for example, the açerola, the peroba, the graviola, the fruta de conde (or ata), or the capuaçu, the most exotic of all (the capuaçu looks like an elongated coconut, but its taste is much stranger and more glorious). Taste also the açai, the most common Amazon fruit dessert, or palm tree juices as taperebá, buriti or bacuri… It’s delicious and unique.
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