PARÁ'S CUISINE

The State of Pará is mysterious and rich as well as fascinating and unknown. The magic and myths about the forest make up natural scenario that is typical of its people.

The powerful Indian culture extracts colors, scents, flavors and native tastes from the nature for a rich and exotic cuisine, adding up to the most authentic of regional cuisines, captivating and surprising.

Duck in 'tucupi' sauce –Speaking of ducks is useless, since there are ducks everywhere; but when it is made with ‘tucupi’, it becomes, perhaps, the most famous delicacy of Pará, one that never misses the local dining tables on special occasions, especially at the time of the Círio de Nazaré.

In order to prepare it, the duck must be roasted, cut into pieces and cooked with tucupi, which is previously boiled with garlic, endives and basil. Then, previously boiled ‘jambu’ (a typical vegetable) leaves are added. The duck in tucupi sauce is served with white rice, manioc flour and pepper.

Tacacá –Of all the local delicacies, tacacá is one of the most popular, not only in restaurants, but also at any corner of the city, in the dusk, between 4 and 6 o’clock in the afternoon, because it’s when the tropical heat starts to appease and the people get out on the streets in such a remarkable ritual looking for the nearest street stall to sit on wooden chairs and wait for the tacacá vendor to serve it in a wooden bowl called ‘cuia’. Tacacá is a mixture of gum, tucupi, jambu and dry shrimps, and is served either with or without pepper.

Cupuaçu -It comes from a wild plant found on the Amazonian woods. Cupuaçu is easily identified by its smell and sour taste and it’s highly appreciated both by local people and by tourists. Its pulp is also extracted to make juices, candies, jellies, liquors, ice creams and candies.

Crab – Crab is a very popular dish in the Pará’s cuisine, and is only found in swamps. Its meat, well tempered, can be served in different forms: as a shell, the so-called unha (the claws) or toc-toc. It’s a traditional local delicacy.

Pirarucu –The name pirarucu, in the Indian language Tupi means “red fish”; it’s a river fish and one of the most desired fish throughout the Amazon region. Also known as “the Amazon’s codfish”, its meat is very nutritive and can be prepared with coconut milk, grilled or roasted, as you will, and it is one of the northerners’ favorite dishes.

Maniçoba - Maniçoba is one of the highlights of our cuisine. Its preparation is long and its final appearance is quite surprising for those who never tried it due to the dark look of the cooked maniva (ground manioc leaves).

But this first impression ends pretty soon, after you taste the meal and its awkward ingredients. The maniçoba is served either in pottery dishes or in ordinary ones; it can be eaten with rice or only with manioc flour and pepper.

Açaí - It’s a palm tree from the regional flora, with a long thin stem.

Açaí is also known as Jussara, is purple-colored and has a delicious taste. It has been appreciated by the local population for a long time, but lately it has reached national recognition for its energetic qualities.

After being pulped in a pulp mill, it can be served with ‘tapioca’ or manioc flour, with or without sugar, cold or natural, as a complement to pirarucu or dry fried meat, dry shrimp or in any way you want to have it with.

By: Bianca Gaspar e Marcus Wanzeller