Editing Brazilian cuisine (section)

===North Brazil's cuisine===
The cuisine of this region, which includes the states of [[Acre (state)|Acre]], [[Amazonas (Brazilian state)|Amazonas]], [[Amapá]], [[Pará]], [[Rondônia]], [[Roraima]], and [[Tocantins (state)|Tocantins]], is heavily influenced by indigenous cuisine. In the state of Pará, there are several typical dishes, including:

''[[Pato no tucupi]]'' (duck in tucupi) – one of the most famous dishes from Pará. It is associated with the ''Círio de Nazaré'', a local [[Roman Catholicism in Brazil|Roman Catholic]] celebration. The dish is made with ''[[tucupi]]'' (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water; if added maniva, the manioc ground up external part, that is poisonous because of the [[cyanic acid]], and so must be cooked for several days). After cooking, the duck is cut into pieces and boiled in ''tucupi'' sauce for some time. The ''jambu'' is boiled in water with salt, drained, and put on the duck. It is served with white rice and manioc flour and corn tortillas.