Search results
Results from the WOW.Com Content Network
Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), [citation needed] and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré ...
The fruit is small, round, and black-purple in color. The fruit became a staple food in floodplain areas around the 18th century, [4] [5] but its consumption in urban areas and promotion as a health food only began in the mid 1990s along with the popularization of other Amazonian fruits outside the region. [5]
There is a growing change in perspective about the Amazon Basin initially thought of as a region unfavourable for food production to historically supporting large-scale human societies and now ...
The arapaima, pirarucu, or paiche is any large species of bonytongue in the genus Arapaima native to the Amazon and Essequibo basins of South America. Arapaima is the type genus of the subfamily Arapaiminae within the family Osteoglossidae. [1] [2] [3] They are among the world's largest freshwater fish, reaching as much as 3 m (9.8 ft) in ...
The Amazonian manatee (Trichechus inunguis) is a species of manatee that lives in the Amazon Basin in Brazil, ... and moving food into and cleaning the mouth. ...
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe (Spanish cuisine and Italian cuisine), Asia (Chinese cuisine and Japanese cuisine), and Africa (Maghrebi cuisine and West African cuisine).
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries.
Based on a review by IBAMA, it was the 11th most caught fish by weight in the Brazilian Amazon in 1998 (just ahead of the closely related pirapitinga, Piaractus brachypomus). [4] The tambaqui is now widely kept in aquaculture. It can live in oxygen-poor waters and is very resistant to diseases. [22]