BRAZIL - PARÁ CUISINE

Duck in tucupi: Consisting of duck, tucupi and jambu. The tucupi is a yellow broth extracted from cassava and so it needs to be cooked for a week. The duck, then roasted, is cut into pieces and boiled in tucupi where it soaks for some time. The Jambu is boiled in salted water, drained and placed on the duck. It is served with white rice and cassava flour.



Photo: Marcos Issa/Argosfoto by