When it comes to cuisine, the state of Pará is among the national stars, with a gastronomy that values indigenous culture, seasoned with 
Portuguese and African influences. This regional mix makes Belém (the state capital) stand out in this area, as the highest-rated destination by foreign tourists who visited Brazil in 2016, according to a survey by the Ministry of Tourism.
The place combines lush landscapes and rich culture, making the visit even more interesting for travelers. According to the Ministry of Tourism, Brazilian gastronomy received the highest score (good and very good) from 95.4% of international visitors, while Belém topped the ranking with a 99.2% approval rating. The aromas and flavors of the Amazonian fauna and flora – açaí, shrimp, crab, fish, as well as herbs – like jambu, peppers, and the famous manioc flour – enchanted
tourists from France, the country from which most foreign tourists visiting Belém in 2016 originated, accounting for 34% of the total. Other nationalities also visited the city, including Suriname, the United States, the Netherlands, Argentina, and Germany, among others. Dishes that tourists must try when visiting the region:
Duck in Tucupi
Made with duck, tucupi, and jambu. Tucupi is a yellow broth extracted from manioc and therefore needs to be cooked for a week. After being roasted, the duck is cut into pieces and cooked in tucupi, where it marinates for some time. The jambu is cooked in salted water, drained, and placed on top of the duck. It is served with white rice and 
manioc flour.
Maniçoba
From the Tupi word Mani, which means the Goddess of Manioc. Typically, a clay or porcelain pot is used. The dish takes at least a week to prepare, as the maniva leaf (manioc plant) must be ground and then cooked for at least four days to eliminate the hydrocyanic acid it contains. Then, charque (beef), along with pork cracklings, tripe, mocotó, ear, salted foot and rib, sausage, and chorizo are added, which are practically the
same ingredients as a complete feijoada. It is served with white rice, water flour, and pepper to taste.
Tacacá
Of indigenous origin, Tacacá is a nearly liquid porridge served in cuias and sold by “tacacazeiras”, usually in the evening, at the corners of the main streets in the cities of the state of Pará, particularly Belém. It consists of a mixture that includes tucupi, cooked tapioca gum, jambu, and dried shrimp.
Source: BrazilGovNews