Sour manioc broths and tingling herb stews of the North

This category focuses on dishes built around tucupi, the yellow, aromatic broth made from wild manioc juice. The liquid is naturally toxic and must be boiled for hours before becoming the base of many Amazonian preparations, which gives these dishes a unique sour, slightly wild flavor. The other key player is jambu, a native herb famous for making your mouth gently tingle and numb, a sensation that has become a sensory “signature” of Pará’s cuisine.