Food in the Amazon is heavily centered on the vast variety of freshwater fish and the versatile manioc (cassava) root. One of the most iconic and popular dishes, particularly in the Peruvian Amazon, is the Juane, a mixture of rice, chicken, eggs, and olives wrapped and steamed in bijao or banana leaves. In the Brazilian Amazon, Pato no Tucupi (duck in a yellow broth made from manioc) is a staple, especially during festivals. Freshwater fish like the giant Paiche or Pirarucu are prized as primary protein sources. Manioc is consumed in various forms, from fried macaxeira to fermented drinks like Chicha. Fruits also play a dominant role, with the Açaí berry being the most famous globally, though it is consumed locally as a savory staple paired with fried fish rather than as a sweet smoothie bowl common in Western cities.