Experience Staying on the Boat that Hosts Mariah Carey

The panoramic view, large shower, rooftop, and air conditioning in each room are just some of the amenities that the boat Dona Selva offers to its guests and occupants, including the team of singer Mariah Carey. Owned by Paraense chef Saulo Jennings, the boat serves as a support and dressing room for the pop diva, the main attraction of the recording of the show ‘Amazon Live – Today and Always’ this Wednesday (17).
The music event takes place on the waters of Guamá, in Belém, aiming to celebrate the region and promote COP30, the Conference on Climate Change, scheduled for November this year, also in the capital of Pará.
Although the main attraction of the night is the singer and the floating victoria water lily stage, the experience of staying and sailing on the Amazonian rivers aboard the Dona Selva is full of unique sensations, starting with the boat itself and its spaces.
The 70-foot boat is divided into four decks, which accommodate eight suites, with the capacity to host up to 20 passengers. There are suites of different sizes and structures, from cabins for families with bunk beds and large spaces to couples and shared models.
The cabins are spacious, comfortable, and all equipped with air conditioning, a relief amidst the Paraense heat. The reporter stayed aboard the boat in June this year.
Navigation cabin, kitchen, air-conditioned dining room, and open-air deck with leisure area, large shower, sun loungers, and panoramic view also make up the attributes of Dona Selva, a tribute from Jennings to his own mother in the boat’s name.
As for the accommodation, the major differential of the boat lies in the unusual experience of sleeping amidst the Amazonian waters. The view from the rooms at sunrise is breathtaking. Contrary to initial concerns, the boat’s rocking goes unnoticed and does not make even the most sensitive stomachs seasick.
Regarding the food, the meals prepared by Saulo Jennings and his team bring the soul of Paraense cuisine in every dish. Regional ingredients repeat in the preparations: cupuaçu in juices and desserts, tucupi as broth and pepper, chestnuts in homemade bread, as well as cacao in natura, local fish, and açaí served in a bowl with tapioca flour and fish.
The served menu is plentiful, blending traditional Paraense recipes with reinterpretations and creations of Jennings. The menu on the boat-lodging also brings much of the ‘cuiafood’ concept, which also appears in the choices of the Paraense chef for this Wednesday, like the pirarucu sausage with tucupi honey and vinaigrette, duck rice, and victoria water lily salad, as well as the Amazon Forest dessert, composed of cacao, cupuaçu cream, and Amazon chocolate ganache.
The journalist traveled as a guest of Casa do Saulo.