Menu: Flavors of the Amazon

The Menu

More About This Menu

  1. The feijoada should be started at least a day ahead, as the meats and beans need to be soaked separately overnight. For more about this classic Brazilian dish and its history, see David Goldman's article Beans and Meat »

  2. The bread known as Pao de Queijo uses tapioca starch, derived from the cassava root. For more about cooking with this unique tuber, also known as manioc or yuca, see Dorothy Irwin's profile on cassava, Taking Root, or browse our gallery of cassava recipes »

  3. For a list of things to see, eat and do in Marajo, see our guide to the island.

  4. For Brazilian music to set the mood for your dinner party, check out our playlist on Spotify »

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