Brazil's star chef Alex Atala visits the Amazon – gallery

Alex Atala with an Amazonian pirarucu, the largest river fish in the world, which can grow to 2m in length Photograph: Edu Simões for Observer Food Monthly

Atala's ATA Institute is mapping edible mushrooms, once commonly eaten by indigenous people, in the Amazon Photograph: Eduardo Simoes for Observer Food Monthly

Tambaqui fish in the municipal market in Manaus, capital of the Brazilian state of Amazonas, and where the Negro and Solimões rivers meet Photograph: Edu Simões for Observer Food Monthly

Manaus fishermen gather to sell their daily catch off their boats beside the municipal market Photograph: Edu Simões for Observer Food Monthly

The Baniwa people smoke fish in Atala's honour, in São Gabriel da Cachoeira on the Rio Negro, close to the Colombian border. The chef donated a water filtration system to the village Photograph: Edu Simões for Observer Food Monthly

Cupua, a prized Amazonas fruit and primitive cacao, which is widely farmed in the Rio Negro region Photograph: Edu Simões for Observer Food Monthly

Amazon mushroom pleurotus djamor found in the waterfall area outside Manaus, one of many mapped by Atala's ATA Institute Photograph: www.edusimoes.com.br/Edu Simões for Observer Food Monthly

Cubiu, a wild tomato, endemic in Amazonas and prized by indigenous people, particularly as a seasoning and for flavouring fish stews Photograph: www.edusimoes.com.br/Edu Simões for Observer Food Monthly

Maniwara red ants are widely eaten in the Amazon area – most simply boiled Photograph: www.edusimoes.com.br/Edu Simões for Observer Food Monthly

Alex Atala gathering manioc root on Dona Brasi's farm, outside São Gabriel da Cachoeira Photograph: Edu Simões for Observer Food Monthly

Manioc pulp is sieved as preparation for making farinha Photograph: Edu Simões for Observer Food Monthly

Atala toasting manioc flour (farinha) at Dona Brasi's farm outside São Gabriel Photograph: Edu Simões for Observer Food Monthly

Beiju, a manioc 'flatbread' staple food often made with the addition of fermented farinha and tapioca Photograph: www.edusimoes.com.br/Edu Simões for Observer Food Monthly

Murupi, a fragrant chilli of the Amazon region prized for its fruity flavour Photograph: Edu Simões for Observer Food Monthly

Atala with waterfall in the Judeia cave, part of the Maruaga complex of caves outside Manaus
Photograph: www.edusimoes.com.br/Edu Simões for Observer Food Monthly

Tacacá, a sophisticated traditional soup made with tucupi, jambu leaves and salt-dried prawns. Strong in umami and sour tastes, it has an almost oriental flavour Photograph: Edu Simões for Observer Food Monthly

Stripping an açai palm for its fruit; the juice is widely marketed as a 'superfood' in the US Photograph: Edu Simões for Observer Food Monthly

Atala's right hand, aftermath of açai threshing Photograph: Edu Simões for Observer Food Monthly

Atala with a baby cateto (wild pig) in the flooded rainforest outside São Gabriel Photograph: Edu Simões for Observer Food Monthly

Alex Atala at work in DOM, São Paulo, the number one restaurant in South America, celebrated for championing 'gastronomia Brasileira' Photograph: Edu Simões for Observer Food Monthly