Go for the gusto
The food. All of it was inexpensive and well made. The variety is excellent. I ate tounge of some kind, chicken hearts on a skewer, and some other stuff that could have been just about anything. It was all pretty darn good. If you can't eat here, you can't eat anywhere. I ate in fancy restaurants and at sidewalk cafe's. My first night in town my co-workers took me to this little place with no name that we could tell. It was a big open parking lot with a converted city bus as the kitchen and a series of grills set up to cook the beef. We just pointed to the menu and they brought out slabs of beef with rice and other stuff. We ate beef and drank beer for almost two hours. It was great.
living by the River
from the cruise, passing by little settlements, or Missionstations for the Indians, where medical help was offered, a little church in the Jungle, communities in remoteness. and the Radio station the connection to the rest of the world one of my great expirience, shipping down the Amazon, the many noises in the nite, Birds of Paradise..chatterboxes or warningsystem, never cold make that out..maybe the snake was on the prawl again.Monkeys chuckling.. Jacares on the hunt, now and then big splashes in the water, catch??
please visit my Travelouge, Life on the Amazon
The Amazonian fish is the main ingredient of the tasteful regional cuisine. Fish types are divided into three major groups: the ones with scale, others with ''skin” and finally the ‘‘thick-skinned” ones (fish covered with thick bone plates). The conventional restaurants generally include on their menu only the big fish with scales (tambaqui, pirarucu and tucunaré). The small ones, very tasteful, as the matrinchã, curimatá, jaraqui, pacu and sardinha, may be sometimes found at the small restaurants, which offer ''homemade'' food. Among the ''skin fish'' surubim and dourado are the most tasteful ones. Bodó and tamuatá are the favorite ones with ''thick skin''. - Other typical food from the Amazon Region: Tucupi duck: Duck baked in an oven and afterwards cooked in a liquid extracted from manioc (tucupi) with jambu leaves and shrimp. Tacacá: Type of soup prepared with jambu leaves cooked in tucupi, dried shrimp and manioc starch. Cupuaçu: Very smelly and large fruit of peculiar taste. With the pulp they prepare juices, refreshments, ice creams, jams, candy and liqueur. From its nuts chocolate can be produced and it’s considered as more tasteful and even healthier than the one produced from the cacao. Pupunha tucumã, açaí, buriti, bacaba and patoá are some of the palm tree fruit very appreciated in the region. Pupunha is eaten boiled; tucumã is eaten raw. The açaí wine is a thick juice extracted from the pulp of these little purple nuts. Buriti, bacaba and patoá also produce wines with specific colors and tastes. Guaraná: A bush fruit from Amazonas, largely used by the indians who say that it can make life be longer and keep the body energy. It is sold as soft drinks, sticks, capsules and syrup.
Blessed jungle seclusion!
*****A scenic 107km drive north on BR-174 (the only road out of town, don't worry, you'll find it...just stop before you reach Venezuela or any ocean!!) PRESIDENTE FIGUEIREDO is a tiny village...with a number of nearby, fantastic waterfalls!! You will sooo love these after hiking through the rainforest to reach them...just bring your own snacks and drinking water, pleeeease, since you will not like what Mother Nature has to offer for lunch and dinner here..hmmmm, and insect repellent wouldn't be such a bad idea either....*****
See the Opera house and....
You must see the opera house and also the church near the Opera.
The church just have one tower..the other is somewhere in the Atlantic Ocean.
In the Portuguese Navigation era the ship with the other tower colapse in the ocean