Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves.
Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré are also eaten, often grilled or sometimes fried.
Juices and ice creams are made from them, including acerola, graviola, fruta de conde (also referred to as ata in Spanish and as sugar-apple in English), and cupuaçu.
It is widely consumed during the Catholic Feast of San Juan (St. John), held on 24 June each year.
In Madre de Dios and San Martín, many people eat tacachos for breakfast, while in other regions, it is a dish served at lunch or dinner.
Peruvian chef Pedro Miguel Schiaffano has tried to highlight Amazonian cuisine and ingredients in his restaurant.