Blog — Pequi oil
“What the Forest has” (Part II): Culinary Exploration in Brazilian Territories of Socio-Environmental Diversity
Posted by Gregory Prang on
On Saturday, August 5, the “What the forest has” extravaganza at the Pinheiros Market in São Paulo offered tasting sessions organized around three Territories of Socio-Environmental Diversity from 3 biomes: The Rio Xingu basin, Vale do Ribeira (quilombolas) in São Paulo, and the Rio Negro Basin. Below we summarize the discoveries we made that day. Culinary Culture Connections hopes to introduce many of the products offered in the tastings in the near future. The Rio Xingu Basin Xingu Territories of Socio-Environmental Diversity (Source: https://www.socioambiental.org/pt-br/noticias-socioambientais/populacoes-tradicionais-da-amazonia-exigem-gestao-conjunta-de-territorios) First was a tasting of foods originating from the Xingu River basin, representing two regions: the Xingu Indigenous Park in...
- Tags: Amazonia, Babbasu flour, Bananda, Brazil nut oil, Brazilian gastronomy, Honey of the Xingu Indians, Instituto ATÁ, Instituto Socioambiental, Katamuto chili, Massoca, Pequi oil, pimenta baniwa, Puxiri, Taiada, Tucupi preto, Uará, Yanomami mushrooms