The diversity of ingredients found in Brazilian cuisine whets the palate. A short trip through the different regions leaves no doubt that Brazil is a country well-served when it comes to gastronomic variety. The northern region, the state of Pará is contributing to the formation of this mosaic of food.

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Dried meat with flour |
The traditional foods for lunch and dinner include ragout of various types of fish, duck, tucupi and tacacá. For dessert, "mundico-e-Zefinha". This is a cupuaçu paste gratin with Marajó cheese, made with buffalo milk. The broth made from tucupi, dried shrimp and jambu (typical verdure of the region that causes a slight numbness in the mouth) is usually taken in the end of the afternoon.
The most tradicional fish is pirarucu which can weigh 300 pounds. The Menu in the North is full of typical ingredients. Land of açaí, cupuaçu and the Amazon fish has also the tucupi and the sauce extracted from cassava. The leaves of cassava is also used to prepare the famous maniçoba (a type of green bean stew that, apart from meat, leads maniva and is 7 days in low heat cooking before arriving at the table).
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Mundico-e-Zefinha |
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Maniçoba |