Poultry
Pato no Tucupi
Pará, Brazil
A Pará-region dish of duck pieces simmered in tucupi, a fermented manioc broth, with jambu leaves and fresh herbs.
Original eatfuls sticker artwork
What it is
A closer look at Pato no Tucupi.
A Pará-region dish of duck pieces simmered in tucupi, a fermented manioc broth, with jambu leaves and fresh herbs.
What to look for
Know it when you find it.
Tender duck in a bright yellow, tangy tucupi broth with jambu leaves that tingle the mouth, traditionally served at the Círio de Nazaré festival.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pato no Tucupi.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Italy
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Andorra
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Angola
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Bali, Indonesia
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Yogyakarta, Indonesia
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