A version of the iconic Amazonian soup made with jambu (a numbing herb), tucupi (fermented manioc broth), dried shrimp, and tapioca pearls — spicy, aromatic, and slightly electric on the tongue! ¹⁾

Acre’s prized fish, pirarucu, is shredded and layered with fried plantains, manioc flour, olives, boiled eggs, and peppers — a colourful, festive dish often served at celebrations. ²⁾

Free-range chicken braised with “monkey pepper” (pimenta-de-macaco), a spicy native pepper with a peppercorn-like burst and citrusy aroma. Traditionally cooked in clay pots. ³⁾

A Northern twist on a Northeastern classic — rice and beans cooked together, but here it includes chunks of river fish, jambu leaves, and tucupi broth. ⁴⁾

Once common in remote regions of Acre (and now controversial due to conservation), this soup was made with turtle meat, herbs, and vegetables. Today, it’s often substituted with fish or smoked meats in homage to the original. ⁵⁾

A dense, stew-like dish made from manioc leaves cooked for days, with smoked meats and native seasonings — a dish shared with Pará but adapted to local ingredients and family variations. ⁶⁾

Duck slowly simmered in tucupi sauce and jambu leaves, served with white rice and manioc. A sacred fusion of Indigenous and Northeastern influences. ⁷⁾

Toasted manioc flour (farofa) sautéed with ripe bananas and grilled queijo coalho (cheese) — sweet, salty, and crunchy all at once. A popular side dish or breakfast item. ⁸⁾

Whole river fish roasted on a clay tile, seasoned with Amazonian herbs, lime, and annatto, then grilled over fire — a traditional method with smoky, crisp skin and juicy flesh. ⁹⁾

Acre’s spin on this corn dish uses green corn kernels, coconut milk, and sometimes fish or turtle meat, blending savoury and sweet in a creamy stew. ¹⁰⁾

A moist cake made from grated cassava (macaxeira) and Brazil nuts, sweetened with condensed milk and coconut — chewy, nutty, and a staple dessert in Acre. ¹¹⁾

A refreshing Indigenous dish made from cold water, manioc flour (farinha), and dried salted fish — simple and hydrating, often eaten in the field or jungle. ¹²⁾

Yes, really! Acrean cooks use seasoned alligator meat to make a unique sausage that’s grilled and served with farofa, vinaigrette, and spicy pepper sauces. ¹³⁾

A rare twist on the Afro-Brazilian vatapá — here it’s made with fish instead of shrimp, plus peanuts, coconut milk, and tucupi, creating a velvety, spicy-sour sauce. ¹⁴⁾

Acre’s prized cupuaçu fruit, with its tropical, tangy-sour taste, is blended into a refreshing drink with ginger and cane sugar — a zesty way to beat the jungle heat. ¹⁵⁾