Santarém

A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition to dried meat, salted pork, bacon, and sausages, chopped cassava leaves are used instead of beans which are commonly used in a ... Read more

Pato no tucupi is a specialty dish from Belem, consisting of duck stewed with tomatoes and onions. The duck is then roasted and stewed with tucupi (yellow juice extracted from cassava) and jambú (a leafy plant with anesthetic properties). The dish is typically served with rice on the side.... Read more

This rare honey is collected by the Sateré-Mawé people on the river basins of Amazonas and Parà in Brazil. Colonies of wild stingless bees are producing this highly sought after honey – its liquidity enables it to retain a huge array of flavors and aromas from the origi... Read more