Capsicum spp.

An ancestral dish of the indigenous communities in Roraima, Damorida is a broth-like concoction made with game meat or fish grilled on the moquém (i.e., dried on a rack positioned over a camp fire, but not too close to the heat and to the smoke), black tucupi, and many hot peppers, including canaimé. Because it is so hot, this shriveled small pepper bears the same name as a scary folk character who, according to local legend, has his eyes on his belly, lives on a mountain with evil spirits, and pursues those who attack mother nature.