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Founding Year Privilege: Complimentary Private Concierge for all 2026 Journeys.
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Rabada com Tucupi
Oxtail in Tucupi
The ultimate Amazonian feast; beef ribs slow-cooked in fermented tucupi juice with jambu leaves, a dish that defines the gastronomy of Pará.
Ingredients:
Tender beef tail (rabada), sautéed with garlic and onions, and simmered in a rich, fermented tucupi juice broth with jambu.
Acre
Brsilis.travel curated
Tours including Acre
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