Dishes are cooked in clay pots or barbecued in moquéns (wrapped in leaves and roasted) and soaked in tucupi, a yellow sauce extracted from wild manioc root native to the Amazon.
Dishes may be served in bowls, in containers of clay, wrapped in cocoons of banana leaves, or in urupemas (vegetable fiber sifter).
Previously, flour water would amount to a wheat bread; a dry flour to a piece of bread, with Carimã would be made porridges and with tapioca, makeup beijus, also known as “tapioca” or “tapioquinha” they have the form like a pancake and can take several types of fillings like chocolate, various types of cheese, jelly (best known as “candy”) as the cupuassu for example, with the most common way of eating tapioquinha is with butter or coconut only.
Initially, cassava and its derivates were only consumed by the poor and Indian people, but over time it has become indispensable at the table of all Pará families.
Fruits that are part of the regional cuisine are açaí, cupuaçu, peach, guarana and mango, easily found on any street in the state capital.