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Virtual Tour / Flavors of the Amazon
Flavors of the Amazon
Cuisine allows you to get in touch with fundamental traits of a people’s culture, reflecting on the local input supply, customs that are passed on from generation to generation, exchanges with groups from other regions over time, and much more. We bring you two recipes from the Amazon region, kindly provided by chef Saulo Jennings from Pará, who was born on the banks of the Tapajós River. The chef is in charge of Casa do Saulo restaurant, which today has three units: the first in Santarém, his hometown, the second in Belém, and the third one in Rio de Janeiro, next to the Museu do Amanhã. Bon appetit!
Cupuaçu cream with chocolate nibs.
Servings: 20
Ingredients
500g of cupuaçu pulp
1 can of condensed milk
500g heavy cream with whey
25g of cocoa nibs.
Cupuaçu cream is a very traditional delicacy in the Amazon – so much so that some people like to cut the fruit pulp at home, having a separate scissors just for that.
Preparation is simple and doesn’t require many tools: you will need containers for the pulp, for the heavy cream with whey, and for the condensed milk, in addition to a blender, a spatula and a serving dish to pour the cream.
On a blender, start by blending the cream and condensed milk on medium speed. Gradually add the cupuaçu pulp, until the mixture takes on a very homogeneous cream texture. Then, just transfer it to a serving dish and, if you want to serve it cold, leave it for two
hours in the fridge.
Serve it in generous portions and sprinkle it with cocoa nibs – that finishing touch makes all the difference!
Pirarucu with Brazil nut sauce
Servings: 2
Ingredients
For the plantain:
1 plantain
Salt and black pepper to taste
Olive oil to sear
For the fish:
300g of pirarucu
Salt and black pepper to taste
Olive oil to sear
For the sauce:
300ml of milk
50g of chopped Brazil nuts
50ml of coconut milk
50g of corn starch
50g of heavy cream (box)
10g of salt
10ml of olive oil
5g of garlic paste
Chopped chives for garnish
Chopped Brazil nuts for garnish
Preparing this dish involves three steps, so have the ingredients at hand before starting it.
Start by cooking the garlic paste in olive oil in a pan. Gradually add the chopped Brazil nuts, milk and coconut milk. Remember to save some milk to dissolve the starch later.
When the mixture boils, add the cornstarch (already dissolved in the milk) and stir well until it thickens. Then add the heavy cream. Time to taste and salt it. You can put it aside, the sauce is ready.
Next step: sear the plantain in a frying pan with a little oil, seasoning with salt and pepper. If there isn’t this type of banana in your region, look for the one that stays firm after frying it and you will be fine.
Preparing the fish is also very easy: just put it in a frying pan, with a little olive oil, and grill the fish on both sides (5 minutes each side, until it gets golden-ish). Then, just season it with salt and pepper.
To serve, place the fish on a plate, add the sauce and arrange the banana strips on the sides. For a finishing touch, add chopped chives and Brazil nuts. All done! A tip: at Saulo’s restaurant, the chef spices up the recipe with a portion of skillet-seared shrimp.