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Pacumutu is a generous platter from the Beni lowlands: a bed of rice topped with grilled meat and surrounded by the region’s staples — sweet fried plantain, soft boiled yuca, and a tangy onion-tomato salad. It is the kind of dish that turns a simple barbecue into a full spread.
The Beni Grill Plate
The meat — often beef, sometimes river fish — is simply seasoned and charred over fire, letting its juices soak into the rice below. The sweetness of the plantain, the creaminess of the yuca, and the bright crunch of the salad make every bite different.
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