Tag: Aji Negro

Fish/Seafood

Shrimp with Tucupi

This recipe, which features tucupi, or juice from the wild manioc root, comes from D.O.M. Rediscovering Brazilian Ingredients by Brazilian chef Alex Atala.

Alex Atala February 19, 2021

Features

How Restaurants in Lima Are Using Tucupí Negro

The best restaurants in Lima are serving dishes made with this ancestral sauce made of fermented and reduced yuca extract.

Nicholas Gill November 6, 2019

Conservation

The Obscure Sauce That Is Changing Indigenous Economies in the Amazon

An obscure sauce that is changing indigenous economies in the Amazon is made from yuca.

Nicholas Gill July 8, 2019

Conservation

Can Gastronomy Lead to Rainforest Conservation?

Chefs, conservationists, entrepreneurs, and food writers gather in the Peruvian Amazon to discuss how gastronomy can contribute to its preservation.

Nicholas Gill January 20, 2017

Conservation

Chutí from Kilometer 6

A chance meeting at Kilometer 6 near Leticia in the Colombian Amazon brings a gringo and a Ticuna man together.

Nicholas Gill January 13, 2017

Conservation

Amazonian Fermentation

Throughout the Amazon, fermentation is a fundamental element of indigenous cuisine, used not only for conservation, but for adding flavor and making alcohol.

Nicholas Gill December 9, 2016

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Tag: Aji Negro

Shrimp with Tucupi

How Restaurants in Lima Are Using Tucupí Negro

The Obscure Sauce That Is Changing Indigenous Economies in the Amazon

Can Gastronomy Lead to Rainforest Conservation?

Chutí from Kilometer 6

Amazonian Fermentation

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