Peru's culinary tradition is world-famous for its diversity and fusion of ingredients from different latitudes. One of the regions that has contributed the most to its gastronomic richness is the jungle.
One of the most representative dishes of that area is the dish known as Juane. It stands out for its unique and irresistible flavor, and its artisanal presentation, especially during the popular festival of San Juan, is a sight to behold.
The history of Juane
In the jungle area of Peru, specifically in Moyabamba, this food called juane was born. It is a dish of significant historical importance, undoubtedly of pre-Columbian heritage, when some foods were heated and wrapped in these leaves.
The term juane comes from the Quechua huane, which means half-cooked or muffled. Another version says that Catholic missionaries gave it that name to associate it with Saint John the Baptist, the patron saint of the Peruvian Amazon, whose celebration is on June 24.
Ingredients of the traditional recipe for juane
- Four pieces of chicken.
- One kilogram of white rice.
- Three boiled eggs.
- Three raw eggs.
- Half a teaspoon of ground oregano.
- Four tablespoons of garlic.
- Two bay leaves.
- Four olives.
- One and a half liters of water.
- Half a teaspoon of cumin.
- Four tablespoons of toothpick or turmeric.
- Salt and pepper to taste.
- Four tablespoons of chopped cilantro.
- About four tablespoons of vegetable oil.
- At least eight tablespoons of bijao or plantain
Preparation
- Season the pieces of chicken with a toothpick, salt, pepper, cumin, and oregano.
Heat oil in a pot. - When it is very hot, add the pieces of chicken until they turn golden.
- Then add water to cover them and let them cook for 45 minutes on low heat. You'll know they're ready when the meat is soft.
- Remove the pieces, and cook the rice in the same pot until it's al dente. Then remove it and mix it with the chopped cilantro and raw eggs.
- To assemble the Juanes.
- Add a little rice, a piece of chicken, half a hard-boiled egg, and an olive to the center.
- And seal on top with another bit of rice.
- Close the leaves in the shape of a ball and tie them with a string at the top so that they stay well assembled and don't lose their shape.
- In a pot, you should boil at least three liters of water with a splash of oil and two or three bay leaves.
- When it boils, add the well-assembled Juanes, cover the pot, and leave them on medium heat for about 50 minutes.
Where to try Juane
In Lima
The Bijao: This restaurant, located in the district of Lince, province of Lima, has been dedicated to lovers of Peruvian cuisine for more than 25 years. In addition to this great culinary tradition, you can enjoy exotic and original cocktails from the house, prepared with the expertise that comes from years of experience.
There, be sure to try their exquisite Juanes accompanied by a pisco sour.
Ámaz: Inspired by Amazon's products, this restaurant, in its Surco and Miraflores locations, will surprise you with its original proposals. Its renowned chef, Pedro Miguel Schiaffino, offers the exceptional values of Amazonian products in his menu for his signature cuisine.
Cusco
Manguaré Restaurant: a unique spot located on Calle 1 in Cusco, where you'll find typical dishes from the Peruvian jungle, including Juane. Don't miss the opportunity to taste jungle food without having to travel to the Amazon.
Nossa Selva Restaurant: Find the best jungle cuisine in the Andes in Cusco. Located at F28Q+3QH, Jirón De La Unión, Cusco 08007. Here you can try the exquisite Juanes and a variety of other typical dishes from the Amazon rainforest. Trying to prepare Juane in the traditional way is another of those well-deserved pleasures that you should give yourself on your visit to Peru. Do not miss the opportunity to try them in one of these excellent establishments that we have recommended.
