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The ancestral sauce of black tucupi is making its way onto the menus of some of South America’s best restaurants, bringing a new sense of pride to an age-old tradition.

Another great article by Nick Gill in Saveur about the Baniwa, their culinary culture heritage, and their connection to the contemporary world of gastronomy. "Spanning from orange to green to yellow to purple, 80 distinct pepper varieties are cultivated by the Baniwa, a people who have lived in small settlements in northwestern Brazil's Içana River basin for thousands of years."    

A great article written by Catherine Balston in Asparagus Magazine 

The Obscure Sauce That Is Changing Indigenous Economies in the Amazon, a great article written by Nick Gill and published in the New Worlder. "In the Amazon Basin, an ancestral sauce made from the fermented extract of yuca, something once believed to have no monetary value, is changing indigenous economies. "Called a handful of names from tucupí preto and ají negro to casaramá and ualako, indigenous communities around the region pass down recipes from generation to generation. "To make it, yuca brava (Manihot esculenta), the poisonous form of yuca or manioc, is peeled and soaked in water for several days. After the juice separates from the starch, which gets used...