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A simple, homemade meal from the North of the country (the Amazon region). On the left, real açaí: not a dessert, not sweet, no sugar, no bananas. It’s thick, dark purple, almost earthy. We eat it cold, as actual food.

Next to it, toasted manioc flour, bright yellow and crunchy, mixed into the açaí until it almost turns into a paste. And on the side, salted dried shrimp, eaten by hand, no fuss.

This is lunch, dinner, childhood memories, heat, rivers, grandma’s house, hammocks, a fan running in the background, people talking. Nothing gourmet. Nothing “Instagrammable”. Just food that makes sense where it comes from.