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“‘Meat was always, if you will, on the table as another resource that would allow them to get more out of every animal,’ said Rob Wallace, a director at the Wildlife Conservation Society in Bolivia, a nongovernmental group that helped the Tacanas develop the conservation plan for the caiman. The hunt, which goes on for several weeks in October, was a family affair. Mothers helped skin the meat as a baby swung in a hammock nearby. Others in the village played games with a large, luckless river turtle that lay on its backside, glum and unable to right itself. In the village, caiman was not the only meat on the menu. At one meal, the chefs discovered a giant tapir — a plant-eating mammal about the size of a pig with a short trunk — roasting on a grill and helped themselves to the ribs.”
https://www.nytimes.com/2018/11/04/world/americas/bolivia-caiman-tacana.html

It’s Dinnertime in the Amazon. Look at What’s on the Chef’s Menu.Some of the most celebrated chefs in the Andes ventured deep into the Amazon on a quest for exotic ingredients. If the river turtle is too gooey, try the caiman.