The dinner is taking place (20:45) at Hangar do Centro de Convenções de Belém do Pará. On the penultimate day of the CMSB programming, the hospitable spirit of openness of the paraense Brethrens are starting to be missed among the participants of the Assembly. The Grand Lodge of the host State has prepared everything with much quality, starting with the decor, the music and the menu.
Being a state belonging to the Amazon region, the typical foods of Pará means that blend with the neighboring states, but the most traditional in cooking are:- Duck in tucupi: Tucupi is a yellow broth taken from the cassava is cooked for a week and then roasting the duck is still cooked in the tucupi and served with white rice, manioc flour and jambu.
- Maniçoba Do tupi Maní, Amaranth, Tacacá, Vatapá and Chiba.
Some fish and shellfish commonly used in the Para cuisine are: Pirarucu, Tambaqui, Tamuatá, Peacock Bass, Dorado, Hake, Mackerel, Piramutaba, Traíra, Pacu and Piranha. One of the best-known dishes in the state is Tucupi temperado and Tacacá. Faced with such diversity, the guests are making a real gastronomic tour in a typical dinner that purposely takes the name of "Night Flavor of the Earth."
