Fish cooked with broth

yapurá is obtained from ripe wild seeds from which the pulp, which looks like butter, is extracted. Previously, when salt was not available, the indigenous people used as a substitute the juice of yuca brava, well cooked until it was well concentrated as sweet. This liquid called tukano, in the tucupi language, was also used to make quiñapira and as a condiment in food preparation.

The fish is cooked in a pot with water and vegetable leaves, two cups of chopped caruru or yucca leaves are taken, and scraped pieces of umarí seeds or yapurá cream are added. at the end of cooking, add the salt and chili.