8 recipes for typical Amazonian dishes

Amazonian cuisine combines intense flavors, colors and textures, reflecting the region's biodiversity.

With unique ingredients and preparations that embrace tradition and culture, Amazonian cuisine is a sensory experience that everyone should try!

That's why we've put together a selection of typical Amazonian recipes for you to try!

Ingredients:

• 500g of frozen açaí pulp
• 1 ripe banana
• Granola, fruit and honey for decoration (optional)

Preparation method:

1. Blend the açaí and banana in a blender until smooth.
2. Serve in bowls and garnish with granola, fruit, or honey to taste.

Ingredients:

• 300g of cupuaçu pulp
• 1 condensed milk
• 1 cream
• 2 egg whites
• 3 tablespoons of sugar

Preparation method:

1. Blend the cupuaçu pulp, condensed milk and cream in a blender until smooth.
2. In a mixer, beat the egg whites until stiff, gradually adding the sugar, until a firm meringue forms.
3. Gently fold the cupuaçu cream into the meringue, incorporating it little by little.
4. Place in glasses or a baking dish and refrigerate for at least 4 hours before serving.

Ingredients:

• 2 tablespoons of guarana powder (artisanal guarana powder, sold in local markets or regional food stores)
• 1 liter of ice-cold water
• 2 tablespoons of guarana syrup (optional, to sweeten)
• 1/2 lemon (optional)
• Ice to taste

Preparation method:

1. In a blender, mix the guarana powder with the ice water.
2. Add guarana syrup, if desired, and beat lightly.
3. Serve in glasses with ice and, if desired, squeeze a few drops of lemon.

Ingredients:

• 300g of cupuaçu pulp
• 1 can of cream
• 1 can of condensed milk

Preparation method:

1. Mix the cupuaçu pulp with the condensed milk and cream in a blender, but do not blend too much, to preserve the texture.
2. Place the cream in a container and refrigerate for 2 hours.

Ingredients:

• 2 tablespoons of tapioca starch
• 50g sliced ​​tucumã
• 50g of curd cheese

Preparation method:

1. Heat a frying pan and spread the tapioca starch evenly.
2. Add the tucumã and coalho cheese over the tapioca.
3. Fold in half, let cook for 2 minutes and serve.

Ingredients:

• 1 kg of tambaqui in slices
• 1 liter of water
• 2 chopped tomatoes
• 1 chopped onion
• 1 chopped bell pepper
• Cilantro, chives, salt and pepper to taste
• 200ml coconut milk

Preparation method:

1. In a pan, place the water, seasonings and fish.
2. Cook over medium heat for 30 minutes.
3. Add the coconut milk and cook for another 10 minutes.
4. Serve with white rice or pirão, for example.

Ingredients:

• 2 cups of bacuri pulp
• 2 cups of wheat flour
• 1 cup of sugar
• 4 eggs
• 1 cup of butter
• 1 tablespoon baking powder

Preparation method:

1. Beat the eggs with the sugar and butter until creamy.
2. Add the bacuri pulp and mix.
3. Add the flour and yeast.
4. Place in a greased pan and bake in a preheated oven at 180°C for 40 minutes.

Ingredients:

• 1 liter of tucupi
• 500g tapioca starch
• 200g dried shrimp
• 1 bunch of jambu
• Salt to taste

Preparation method:

Prepare the tucupi:

• Place the tucupi in a pan and cook over medium heat.
• Season with salt to taste and let it boil for 20 minutes over low heat.

Cooking the jambu:

• Wash the jambu well under running water.
• In a pan with boiling water and a pinch of salt, cook the jambu until soft but still firm (approximately 10 minutes).
• Drain and set aside.

Prepare the tapioca gum:

• In a saucepan, dissolve the tapioca starch in 1 liter of cold water. Stir well.
• Cook over low heat, stirring constantly, until the mixture thickens and forms a porridge. Remove from heat and set aside.

Dried shrimp:

• Wash the dried shrimp under running water to remove excess salt and any residue.
• Soak them in cold water for 10 minutes and drain.

Assemble the tacacá:

• In a bowl, place a layer of tapioca starch. Pour the hot tucupi over the starch. Add some cooked jambu leaves and stems and top with the dried shrimp.