The gastronomy of Amapá is a true journey through the flavors of the Amazon. Rich in traditions and marked by indigenous heritage, it enchants with its preservation of ingredients and the strength of its colors, aromas, and textures. Here, each meal is a celebration of the forest, the rivers, and the local culture.

Among the culinary protagonists are tucupi, a golden broth extracted from mandioca-brava (a type of cassava); jambu, which causes a curious numbness sensation in the mouth; and açaí, consumed in a singular way in the region: pure, without sugar, and often accompanying savory dishes.

Among the most traditional dishes, visitors can savor tacacá, a hot and aromatic soup made with tucupi, tapioca starch, and jambu leaves; maniçoba, known as the "feijoada of the Amazon," prepared from cassava leaves cooked for days; and duck in tucupi, a symbol of celebration and affection on Amapá tables. Steamed shrimp, simple and flavorful, is another classic that highlights the bounty of the state's rivers and coastline.

For dessert, the flavors renew themselves with native fruits. cupuaçu is the most popular in juices, mousses, and several sweets; Brazil nuts add a special touch to cakes and chocolates; and delicacies like taperebá, bacaba, and bacuri reveal the diversity of the forest.

To taste the cooking of Amapá is much more than a gastronomic experience; it's a sensory immersion in the Amazon. Each dish reveals stories, traditions, and the deep relation of the people of Amapá with nature. When to taste these flavors, visitors discover a welcoming, authentic, and vibrant Amapá, where each meal is an invitation to experience the taste of the forest and take a piece of the North in their memories.