A hearty stew made from tambaqui, one of the Amazon’s most prized freshwater fish, simmered with onions, tomatoes, peppers, herbs, and tucupi (fermented wild manioc broth). Bold and flavorful, often served with rice and farinha. ¹⁾

A rich Amazonian fish stew made with fresh pirarucu (arapaima), Brazil’s largest river fish.Cooked with coconut milk, dendê oil, green peppers, and cilantro, offering a jungle spin on the classic Brazilian moqueca. ²⁾

Grilled tucunaré (peacock bass) over hot coals, seasoned with garlic and Amazonian herbs, served with farofa made from Brazil nuts and toasted cassava flour. Smoky, nutty, and satisfying. ³⁾

Shredded salted pirarucu layered with fried plantains, onions, olives, boiled eggs, cassava flour, and sometimes tomatoes. A festive, casserole-style dish with sweet-salty contrast and plenty of texture. ⁴⁾

This Amazonian street food classic is made with tucupi, goma (manioc starch), jambu (tingling herb), and dried shrimp, served hot in a gourd. Fragrant, sour, and slightly numbing — a must-try sensory experience. ⁵⁾

A local twist on the northeastern classic — here it’s made with rice, beans, and salted Amazonian fish (like pirarucu or aracu), plus herbs and sometimes jambu. Comfort food with a river vibe. ⁶⁾

An Indigenous dish made with mashed green plantains, mixed with cooked fish, herbs, and often thickened with manioc flour. Rustic and filling, it's traditionally eaten by the Tikuna people. ⁷⁾

A stew made from bodó (armored catfish), simmered in broth with herbs, onions, chili, and tucupi, often served with farinha and banana. A unique flavor, very traditional in riverside communities. ⁸⁾

Borrowed from neighboring Pará but embraced in Amazonas — duck slow-cooked in yellow tucupi broth, seasoned with garlic and topped with jambu leaves. Served with rice and manioc mush. ⁹⁾

Crispy fried cakes made with piracuí (dried fish powder), manioc flour, green onions, and herbs. A crunchy, umami-packed snack that pairs perfectly with chili sauce or lime. ¹⁰⁾

Tapioca crepes filled with cupuaçu pulp — a sour, fragrant Amazonian fruit with a flavor between pineapple and chocolate. Often sweetened with sugar and coconut. ¹¹⁾

A Manaus specialty sandwich made with toasted tucumã (a palm fruit), banana, and coalho cheese inside a pão francês. Savory, fruity, and incredibly unique. ¹²⁾

A traditional Indigenous preparation of cold water mixed with farinha (toasted cassava flour) — sometimes flavored with chili or fish broth. A rustic, hydrating, and deeply cultural drink/meal hybrid. ¹³⁾

Made with manioc leaves cooked for days to detoxify them, then mixed with smoked meats, dried fish, and jambu. Dark, bitter, and rich — considered a ceremonial dish in many riverine communities. ¹⁴⁾

A moist cake made from grated cassava, coconut milk, eggs, and chunks of Brazil nuts — often baked in banana leaves. Sweet, dense, and comforting with a nutty finish. ¹⁵⁾