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Cold beer and ants. You can't beat the combo. The sauvo ants that Dona Brazi picks in the forest outside of Sao Gabriel da Cachoeira taste lime-like, with a tang of ginger, lemongrass and cardamom. A surprisingly good match for super cold watery Brazilian beer. ⁠⠀

Cooking with ants. One of Dona Brazis wonderful fish dishes, served in her home in Sao Gabriel da Cachoeira in the Amazonas. She uses ants along with chile peppers as the main favoring for an otherwise rather bland fish. Ants, along with tucopi made from boiled down manioc juice, is the main spice in a wonderful and rather under appreciated cuisine. ⁠⠀

Before Dona Brazi few people had brought the indigenous food from the rainforest into the urban areas that considered themselves “civilized”. The other cooks and food vendors in the small town of Sao Gabriel sold what Brazi refers to as “white food”: chicken, hamburgers, deep fried fish and fries. Despite the fact that more than 90 per cent of Sao Gabriel’s population is indigenous, her advancement of local food was controversial. ⁠⠀

Bite them before they bite you. Dona Brazi wins the struggle with the sauva ants - the delicious leafcutter ants, sauva ants, belonging to a rare group of insects that are eaten for culinary reasons – because they taste so damn good! ⁠⠀

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