Title page 1

Contents 8

Acknowledgments and Legal Notice 2

Editorial Note 11

About This Atlas 12

Food, Culture, and Biodiversity 15

Knowing Through Food 19

The Journey Behind the Amazon Food Atlas 23

Sustaining Life, Nourishing Interdependence 31

Amazonian Kitchens and Ancestral Knowledge 35

Substrate, Sustenance, and Substance 39

Communities 48

Guiana Shield 53

Trophic Chain: Açaí and Maize 54

Morroco COMMUNITY Curripaco People 61

Pikin Slee COMMUNITY Maroons 73

Kwamalasamutu COMMUNITY Trio People 85

Toka COMMUNITY Macushi People 99

Moraikobai COMMUNITY Arawak People 113

Humans Aren't the Only Cultivators of the Forest 124

Floodplain 127

Trophic Chain: Mapará and Aguaje, Moriche, Buriti 128

Altagracia COMMUNITY Campesinos 135

Santa María COMMUNITY Campesinos 149

São Raimundo COMMUNITY Ribeirinhos 163

Arapucu COMMUNITY Quilombolas 175

Nueva Esperanza COMMUNITY Ocaina People 187

Invisible Kitchens of the Forest 200

Foothills 203

Trophic Chain: Boruga and Cacao 204

Quiteni COMMUNITY Ashaninka people 211

Yurayaco COMMUNITY Inga People 223

Siekoya Remolino COMMUNITY Siekopai Nationality 235

Chumpí COMMUNITY Achuar Nationality 251

Food and Utensils 270

Where Does the Food We Eat Come From? 272

Palms 274

Fish 278

Wild Animals 282

Crops 286

Plants for the Spirit 290

Flavor-Giving Plants 294

Cassava 298

Utensils, Artifacts and Technologies 302

Amazonian Recipe Collection 312

Flours and Doughs 314

Baked corn and cheese bread 315

Sapa or tuhka flatbread 315

Mugeibano 316

Mekoro arokï or tuhka pastry wrapped in leaves 316

Yomenico or nucóyu 317

Mangará macaroni 318

Cashew nut paçoca 319

Kapai irepa or tuhka toast on a stick 319

Barubé 320

Farofa or Amazonian tapeque 320

Roasted cassava without peel or akishirentsi 321

CASSAVA CURING 321

Soups and Broths 322

Rayana 323

Wai piaraká: cassava juice with fish 323

Fish with caruru 324

Toucan soup 325

SMOKING 325

Katurí: fermented corn porridge with wild meat 326

Tapadu 327

FERMENTATION 327

A'sojuru: mazamorra de yuca 328

Ajicero with yuri 328

Fish tuma 329

BOILING 329

Chicken broth with palm hearts 330

Guanta porridge 331

Venison chupispa or parentipasta maniro 331

Imari tuma 332

Anduche 332

Forest salt or hodya 333

Protein Recipes 334

Roast suckling pig with cacao vinegar 335

Turtle stew 335

Grilled turtle 336

Fania apiti 337

DRYING 337

Duck pipián 338

Traditional pigeon recipe 338

Labba curry 339

Maitu kusadu 340

Batidinho or turtle hash 341

Beverages 342

Masato 343

Payuje with açaí juice 343

Huasaí cahuana or bocho nijínto 344

Chicha paste and chicha oil 344

Brankash 345

PULP EXTRACTION 345

Desserts and Sweets 346

Cumarú pudding 347

Cassava and watermelon cake 348

Gallinazo 349

Questions to Open New Conversations 350

References 358