You are here: Home > News > 2018 > 06 > Pará cuisine mesmerises foreign tourists

Notícias

Pará cuisine mesmerises foreign tourists

Tourism

International visitors chose the region's cuisine as the best in the country Find out more about the ingredients used in the cuisine in Brazil's north
published: Jun 15, 2018 06:34 PM last modified: Jun 15, 2018 06:34 PM

When it comes to cuisine, the state of Pará is among the national stars, with gastronomy using indigenous culture, with spices based on Portuguese and African influences. This regional mix makes Belém (capital state city) stand out in this area, as the most well assessed destination by foreign tourists, who visited Brazil in 2016, according to survey by the Ministry of Tourism.

The place brings together exuberant landscape and rich culture, making the visit even more interesting for travellers. This year, Belém will host the 1st Tapajós Cuisine Gastronomy Festival in June, which is a good opportunity to taste the flavours on offer in the region.

According to the Ministry of Tourism, Brazilian gastronomy managed the top score (good and very good) from 95.4% of international visitors, while Belém topped the rank, with 99.2% approval. The smells and flavours from the Amazon fauna and flora - açaí, shrimp, crab, fish, as well as herbs - like jambu -, chillies and the famous cassava flour - charmed tourists from France, country where most foreign tourists who visited Belém came from in 2016, 34% of the total. Other nationalities also visited the city like Suriname, United States, Netherlands, Argentina and Germany, among others.

Find our more about some of the main dishes tourists should taste while visiting the region:

Duck on tucupi

Governo do Pará

Made with duck, tucupi and jambu. Tucupi is a yellow broth extracted from cassava and thus, needs to be cooked for a week. After being roasted, the duck is sliced into pieces and boiled in tucupi, where it is left to marinade for some time. Jambu is boiled in salted water, drained and placed on the duck. It is served with white rice and cassava flour.

Maniçoba

Governo do Pará

From the Tupi word Mani, meaning the Cassava Goddess. A clay or china pot is typically used. The dish takes at least a week to be made, as the maniva leaf (cassava plant) has to be grounded and then, cooked for at least four days in order to get rid of the hydrocyanic acid it contains. Then, charque (beef) is added, as well as pork scratchings, stomach, mocotó, ear, foot and salted ribs, sausage and chorizo, which is practically the same ingredients as that of a full feijoada. It is served with white rice, water meal and chillies to taste.

Tacacá

Governo do Pará

Of indigenous origin, Tacacá is an almost liquid porridge served in gourds and sold by "tacacazeiras", usually at dusk, on the corner of the main streets in towns and cities in the state of Pará, particularly Belém. It consists of a mixture that takes tucupi, cooked tapioca gum, jambu and dry shrimp.