The Amazon rainforest is renowned for its incredible biodiversity, extending far beyond its lush flora and fauna into a spectacular range of culinary possibilities. Alongside exotic fruits and abundant fish, the Amazon offers adventurous eaters a chance to sample unique dishes derived from the local wildlife. Venturing into the jungle’s food scene reveals some truly unusual items. Here are eight notable Edible Animals In The Amazon Rainforest, ranging from enormous air-breathing fish to large jungle rodents and intriguing insects, showcasing the diverse protein sources utilized by indigenous communities and available to intrepid travelers.
1. Paiche (Arapaima) – The Giant River Fish
The Amazon River hosts many strange and wonderful fish, but the paiche (also known as arapaima or pirarucu) is among the most impressive. Ranking as one of the world’s largest freshwater fish, the largest paiche can reach lengths of 3 meters (nearly 10 feet) and weigh over 200 kilograms (440 pounds). This prehistoric-looking fish possesses a unique trait: it needs to surface to breathe air. Despite its intimidating size, paiche meat is highly regarded for its flavour. It can be enjoyed fried, steamed in leaves, or used in ceviche. In Iquitos, Peru, paiche ceviche is particularly magnificent. However, due to historical overfishing, catching paiche is often restricted seasonally, and banned entirely in some areas to protect populations. Always ensure any paiche you consume is legally and sustainably sourced.
A large Paiche fish, also known as Arapaima, displayed as one of the edible animals in the Amazon rainforest
2. Giant River Snails (Churos) – A Traditional Protein
Known locally as churros, giant Amazonian river snails have long served as a vital protein source for the indigenous peoples of the rainforest. These large snails are frequently seen in jungle markets, typically kept in large bowls of water. While their raw appearance might not be immediately appealing, they transform when prepared. Often chopped and added to stews with ingredients like plantain, garlic, and salt, they contribute a unique texture and absorb the surrounding flavours, making for a surprisingly palatable meal.
Close-up of a large Amazonian river snail or churo, an unusual edible creature from the jungle
3. Piranha – More Likely on Your Plate Than Eating You
Thoughts of the Amazon often conjure images of fearsome piranhas. While their reputation precedes them, piranhas very rarely pose a threat to humans swimming in the rivers. Ironically, it’s far more common for humans to eat piranhas. Piranha fishing is a popular activity included in many jungle tours and river cruises. Once caught, these feisty fish are often grilled. Despite their disconcerting, sharp teeth, piranha meat is quite tasty, offering a unique flavour of the Amazon’s aquatic life.
A cooked piranha served on a plate, showcasing its sharp teeth, a surprising edible fish from the Amazon river
4. Suri (Palm Weevil Larvae) – The Ultimate Grub Challenge
For the truly adventurous palate, suri represents a quintessential Amazonian food challenge. These large, fatty grubs are the larvae of the South American palm weevil (Rhynchophorus palmarum). Harvested from the rotting cores of palm trees, they have been a traditional food source for native tribes for centuries. Suri can be eaten raw (after removing the head and intestines) or cooked, typically skewered (anticuchos) and grilled over an open flame. Cooked suri develops a crispy exterior with a creamy, buttery interior. Raw consumption requires a degree of bravery but rewards with high levels of protein, vitamins A and E, and beta-carotene. Known as suri in Peru, these grubs are called chontacuro, gualpa, or mojojoi in other parts of the Amazon.
Skewers of grilled Suri grubs, edible palm weevil larvae, a source of protein in the Amazon rainforest
5. Hormigas Culonas (Leafcutter Ants) – Crunchy Delicacies
Atta laevigata, a species of large leafcutter ant, is considered a delicacy in parts of the Amazon. These ants are typically prepared by pan-roasting. Once cooked, they are eaten much like roasted peanuts, offering a satisfying crunch. Their flavour profile is often described as resembling pork cracklings, followed by a subtle earthy aftertaste. Finding them usually depends on the season, and they are sold pre-cooked in traditional markets. Known as mamacos, siqui sapa, or domblos in Peru, they are famously called hormigas culonas (“big-bottomed ants”) in Brazil and Colombia.
Roasted Hormigas Culonas, large edible leafcutter ants, a crunchy Amazonian snack
6. Caiman – Reptilian Cuisine
In jungle towns across Peru and Bolivia, it’s not uncommon to find caiman on the menu. Caimans belong to the Alligatoridae family, closely related to alligators. Their meat is often described as having a taste and texture similar to fish or chicken, with a delicate quality. While sometimes simply grilled, a popular preparation is chicharrón de lagarto, where chunks of caiman meat are battered in flour and deep-fried until crispy, offering a unique taste of Amazonian reptile.
A cooked caiman dish presented on a plate, showcasing edible reptile meat from the Amazon region
7. Picuro (Lowland Paca) – A Hunted Jungle Rodent
The picuro, or lowland paca (Cuniculus paca), is a large rodent native to the Amazon basin. It goes by various local names, including majás in Peru, guanta in Ecuador, jochi pintado in Bolivia, and boruga or tinajo in Colombia. Indigenous communities have traditionally hunted the picuro for its flavourful meat. However, hunting has led to population declines in some areas, resulting in legal protections. Farmed picuro meat is often available legally as a sustainable alternative. When roasted, its taste is considered delicious, sometimes compared to guinea pig (cuy), another popular meat source in the Andean regions.
A Lowland Paca, known locally as Picuro, a large rodent sometimes eaten in the Amazon rainforest
8. Turtle Soup (Sopa de Motelo) – Served in its Shell
Turtle soup is a dish found in various cultures globally, and it has a place in Peruvian Amazonian cuisine, where it’s called sarapatera or sopa de motelo. It’s typically made using motelo (yellow-footed tortoise) or charapita turtles, which can sometimes be found for sale in jungle markets like those in Yurimaguas, Iquitos, and Pucallpa. Traditionally, the soup is prepared and served directly within the turtle’s own shell. The meat is cooked inside the shell along with green plantain, yuca (cassava), mirasol pepper (ají mirasol), garlic, cilantro, and onion, creating a thick, hearty brown soup. Conservation concerns exist regarding turtle populations, so awareness of sourcing is important.
A yellow-footed tortoise, or Motelo, used in traditional Amazonian turtle soup dishes
Conclusion
The Amazon rainforest offers a culinary landscape as diverse and fascinating as its ecosystem. From the giant paiche fish and notorious piranha to surprising delicacies like suri grubs and leafcutter ants, the range of Edible Animals In The Amazon Rainforest reflects a deep connection between indigenous cultures and their environment. While some dishes might challenge the uninitiated palate, exploring these unique foods provides insight into traditional diets and the rich biodiversity of the region. Sampling these jungle staples, with respect for sustainability and local customs, can be an unforgettable part of any Amazonian adventure.
Learn more about the Amazon rainforest at Rainforest Alliance.
