Amazonian Forest Foods and Culinary Arts

The Amazon rainforest is one of the most biodiverse ecosystems in the world, with over 40,000 plant species, 3,000 edible fruit species, and an abundance of unique foods. Indigenous communities work hard to revalue and preserve Amazonian food traditions, with cultural knowledge and recipes passed down through generations being lost amid the increasing westernization of diets.

Many farming families, organizations, and community associations are working hard to re-value and preserve traditional Amazonian dishes while also adding a modern, culinary flare to the food. In this internship, interns learn about the endless amount of edible species that exist in the Amazon [including insects, fruits, herbs, and spices] and how these products can support local economies in an environmentally-friendly and sustainable way.

Potential internship activities include:

• Learn from local farmers and cooks about the intersection between ancestral farming/hunting/fishing practices and how they connect to modern cuisine and income-generation projects
• Identify edible and medicinal plants and understand their importance in traditional cooking and medicine
• Sample and learn about some of the thousands of fruit, vegetable, nut, spice, and insect species
• Collaborate with farmers on projects to diversify and add value to their agroforestry farms, and research domestic and international markets for local products
• Opportunity to organize Farm to Table (Forest to Table) meals to help rural families and associations showcase the riches of the forest and educate others about traditional Amazonian foods
• Prepare traditional dishes with locals and experiment by adding different flavors and spices
• Contribute to work in the chakra (traditional agroforestry farm) by planting, weeding, and harvesting products
• Create and/or clear trails in medicinal plant gardens or chakras with locals
• Support eco-tourism projects and guide visitors as they learn about forest foods, traditional Amazonian dishes, and agroforestry systems
• Research local Amazonian products and national and international markets where they can be sold

Interns live with host families, allowing them to forge meaningful connections with locals during their time in the Amazon. Most host families live in rural communities close to the forest, and many have their own agroforestry farms and invite interns to join them when they plant, weed, and harvest. Some of the amazing products you will get to learn about and experiment with include ishpingo (Amazonian cinnamon), ajo de monte (wild garlic), sacha inchik (Amazonian wild peanut), chontacuro (grub), chonta (a palm fruit), and locally-grown tumeric and ginger,