<P> The cuisine of this region, which includes the states of Acre, Amazonas, Amapá, Pará, Rondônia, Roraima, and Tocantins, is heavily influenced by indigenous cuisine . In the state of Pará, there are several typical dishes including: </P> <P> Pato no tucupi (duck in tucupi)--one of the most famous dishes from Pará . It is associated to the Círio de Nazaré, a great local Roman Catholic celebration . The dish is made with tucupi (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water; if added maniva, the manioc ground up external part, that is poisonous because of the cyanic acid, and so must be cooked for several days). The duck, after cooking, is cut into pieces and boiled in tucupi, where is the sauce for some time . The jambu is boiled in water with salt, drained and put on the duck . It is served with white rice and manioc flour and corn tortillas </P> <P> In the state of Goiás, the pequi is used in a lot of typical foods, specially the "arroz com pequi" (rice cooked with pequi), and in snacks, mostly as a filling for pastel . Also, a mixture of chicken and rice known as galinhada is very popular . </P> <Table> <Tr> <Td> </Td> <Td> This section needs expansion . You can help by adding to it . (November 2010) </Td> </Tr> </Table>

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