Speaking of cooking, here, you should start with a Tacacá, the dish that symbolizes the strong influence of Indian culture on the paraense table. Served in gourds in stalls throughout the city, this kind of soup, always hot, takes unusual ingredients: jambu, an herb that causes a mild numbness in the mouth, and tucupi, yellow broth made from manioc and cooked for many hours to neutralize its toxicity. And to make it even better, shrimp, hot peppers, garlic and basil.

Another special dish is Maniçoba, also known as Feijoada Paraense. In its recipe, manioc leaves are grounded and cooked for a long time. Then bacon, Portuguese sausage, jerked and salted pork meats are added. Served with white rice and raw manioc flour, it also takes pepper. Just like the traditional Pato no Tucupi, the Maniçoba can be savored in regional food restaurants.

Fruits are other attractions. A wonderful display of aromas and flavors is found in the Ver-o-Peso. Cupuaçú, bacaba, uxi, taperebá, pupunha, tucumã, Brazilian nut… are all there. Açaí, a daily meal supplement of many belenenses, is found everywhere.