A truly exotic Amazonian delicacy — turu is a type of edible mollusc that lives inside mangrove trunks. The broth is made by simmering it with herbs, manioc flour, and chili peppers. Earthy, rich, and packed with protein. ¹⁾

A thick, dark green stew made from manioc leaves, cooked for days to remove toxins. In Amapá, it’s often prepared with river fish, smoked meats, and shrimp, resulting in a deep, smoky flavor. ²⁾

Originally from Pará but deeply embraced in Amapá, this dish features duck cooked in tucupi (a yellow, fermented wild manioc broth) with jambu (an Amazon herb that tingles the mouth). Bold and unforgettable. ³⁾

Pirarucu (one of the largest freshwater fish in the world) is shredded and layered with bananas, cassava flour, hard-boiled eggs, olives, and onions in a baked casserole. A stunning mix of textures and tastes. ⁴⁾

A variation of the classic Amazonian soup made with tucupi, jambu leaves, shrimp, and thickened with goma (manioc starch) — served in a gourd bowl. Warm, tangy, and mouth-numbing. ⁵⁾

Shrimp steamed with black tucupi (a rare, aged version of tucupi) and herbs, served with rice and cassava mush. The flavor is sour, smoky, and intense — a real Amazon twist. ⁶⁾

A small crab dish served in its own shell and seasoned with coconut milk, cilantro, breadcrumbs, and chili — a beloved snack in coastal towns like Oiapoque. ⁷⁾

A spicy, Indigenous-inspired soup made with river fish and jiquitaia pepper (Amazonian chili blend). Infused with forest herbs, this dish is often reserved for cold days or cultural celebrations. ⁸⁾

Corn kernels cooked with smoked meats, coconut milk, and herbs — a savory porridge with Indigenous roots, very different from the sweet versions found in other parts of Brazil. ⁹⁾

Rice cooked with shrimp, jambu, and Amazonian peppers, giving it a fruity, slightly fiery aroma. Sometimes finished with tucupi drizzle for an extra layer of tang. ¹⁰⁾

11. Bolinho de Piracuí Piracuí is dried, ground fish powder (usually made from piranha or acari). These are turned into savory fish cakes, mixed with manioc flour, eggs, and herbs — fried golden and served with lime. ¹¹⁾

Toasted manioc flour sautéed with plantains and Brazil nuts, creating a sweet-salty-crunchy farofa that pairs with everything from grilled fish to duck. ¹²⁾

Yes, savory açaí! In Amapá, açaí is eaten unsweetened, chilled, and served with crispy fried fish (often curimatã or pescada), rice, and farinha. It’s earthy, fatty, and deeply regional. ¹³⁾

Made from bodó, a small armored catfish common in Amazonian rivers, this soup includes herbs, manioc flour, green onions, and is often boiled in banana leaves. Hearty and intensely local. ¹⁴⁾

Puba is fermented cassava pulp. In Amapá, it’s turned into a creamy dessert or porridge by mixing it with coconut milk, sugar, and cinnamon — sour, sweet, and lightly fizzy. ¹⁵⁾