Things To Do
in Cachoeira do Arari

Fresh river fish grilled over charcoal — commonly served with farinha (manioc flour) and salad; available at local restaurants and pousadas.

Must-Try!

A hot, sour Amazonian soup made with tucupi, jambu (numbing herb), shrimp and goma (tapioca starch) — a regional specialty often sold by street vendors in nearby towns.

A slow-cooked dish of manioc leaves and assorted meats traditionally prepared for special occasions; available in some local restaurants and during festivals.

Creamy cheese made from water-buffalo milk on islands and riverside farms — try it at markets or family-run dairies if visiting nearby islands.

Small daily markets selling fresh fish, fruits, manioc products and grilled snacks; ideal for trying chargrilled fish and açaí bowls. Prices are low and vendors are friendly — ask for local recommendations.

Simple stalls near the pier offering tacacá, fried fish and regional beverages — great for quick, authentic bites before or after boat trips.

Use polite Portuguese greetings like 'bom dia' (good morning) and 'obrigado/obrigada' (thank you). A handshake is common when meeting people; in small communities a warm, friendly manner goes far.

Always ask permission before photographing people, especially in fishing or domestic settings. Offer a small acknowledgement if someone obliges.

Be mindful of local routines around fishing, church and meal times. Loud behavior late at night is frowned upon in small villages.

Do not litter, avoid disturbing wildlife, and follow guide instructions to minimize ecological impact. Bring reusable items and take waste back to larger centers for proper disposal.

Tipping is appreciated but not always expected in small villages; in restaurants a 10% service charge is common in larger establishments, but informal eateries rely on small cash tips. Tip guides, boat drivers and porters a modest amount in cash if service is good.

Carry cash (Brazilian real) for most purchases — remote areas often lack card machines and ATMs. PIX (instant payments) is widely used in Brazil but may not be available with very small vendors; plan to withdraw cash in Belém or a larger town before traveling into remote zones.

Summer (roughly December–March) often coincides with the rainy season in Pará: river levels rise, surrounding forest floods and some trails become marshy. Boat access improves to certain flooded areas and birdlife is active, but expect heavier rains, high humidity and fewer exposed sandbanks.

Autumn (April–May) is a transitional period with lingering rains and slowly lowering water levels. Wildlife remains abundant and temperatures stay warm; it's a good time for river navigation as waters are still high enough for boat access.

Winter / dry season (June–September) brings lower river levels, exposing expansive sandbanks and making walking trails and viewpoints easier to access. Days are sunny and slightly less humid, but evenings remain warm.

Spring (October–November) sees rising humidity and temperatures with intermittent rains. It's a lively time for flora and fauna activity and for seeing migrating birds and juvenile wildlife.

Vegetarian options exist but are limited — manioc preparations, rice, beans, salads and fruit are available. Communicate needs in Portuguese (e.g., 'sou vegetariano/a') and bring snacks if you rely on varied vegetarian proteins.

Vegan choices require planning: ask for dishes without fish, dairy or broth (caldo). Fresh fruits, açaí (confirm no added milk), manioc and vegetable stews can work, but bring staples if staying in remote pousadas.

Many regional dishes are naturally gluten-free (manioc, grilled fish), but processed foods may contain wheat. Ask about farinha types and cross-contamination if you have celiac disease.

Inform hosts about severe allergies in Portuguese and carry medication. Remote locations may be far from medical services, so bring any necessary prescriptions.