Andrew journeys off the grid to Iquitos, Peru within the coronary heart of the Amazon. He is joined by chef Pedro Miguel Schiaffino who sources distinctive Amazonian elements for his Lima eating places and is aware of his approach round a snail. The pair pattern umari, a spreadable fruit that tastes scrumptious with bread; charapitas, a pea-sized kind of pepper; fish egg tamales comprised of Amazonian carp; wild honey naturally fermented by the rainforest; and only a smidge of bee larvae as a snack, yum!!
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