Tucumã

Sliced onto a hot tapioca crepe with cheese, this is the Manaus breakfast sandwich in full.

Salty squeaky cheese against oily orange flesh, the classic tucumã-com-queijo stack.

Cuts a fat-heavy, deep-orange flesh the way citrus cuts any dense oily fruit.

A pinch on the boiled flesh is how it is actually eaten at the market stall.

Two Amazonian fats; the coconut adds sweetness the tucumã pulp does not have.

Heat against a savoury, waxy fruit that otherwise reads as pure fat.

Warmth on an earthy fat that carries almost no sugar of its own.

Amazon river shrimp against oily palm flesh, more a savoury course than a fruit one.

Mould salt against a waxy, deep-orange fat, a European answer to the cheese it is already eaten with.