The cuisine of the Northern Region stands out for the
The cuisine of the Northern Region stands out for the presence of plants, herbs, spices and many freshwater fish, with cassava performing several functions. In Acre, beef is prominent, influenced by northeasterners who migrated during the rubber cycle. Dishes such as "quebe" and Acre-style cigars stand out. In Rondônia, dishes based on broths, flour and fish are popular, with emphasis on the Buriti fruit. Roraima preserves the centuries-old dish "damurida", a broth with meat, peppers, cariru, black tucupi and cassava beiju. Amapá has a variety of fish species, shrimp and dishes such as pacu in banana leaves. Tocantins, preparations such as rice with pequi and tropeiro beans. In Amazonas, Uarini flour is exclusive, and dishes such as pirarucu de casaca and pavê de cupuaçu are popular. In Pará, it is reflected in dishes such as açaí with flour, Chibé, Pato no Tucupi, Maniçoba, Tacacá, Vatapá and Caruru... Did you know?