Juane

Chicken's juane.

The Juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed during the feast of San Juan which is celebrated on June 24 of each year. The name of the dish was taken in remembrance of John the Baptist.^[1] The dish could have a pre-Columbian origin but it is known that the arrival of the Spanish people to Incan lands, the Evangelists popularized the biblical episode regards John the Evangelist, Salome and Herodias, granting to this dish's name as a reference Juane the head of St. John.^[2]

The juane would have been a food usually made for travelers as they could be stored for long periods without being altered by decomposition.

Basic preparation

Wrapped chicken's juane.

The juane usually made on the basis of rice, meat, olives, hard-boiled egg, spices among others, which is wrapped with bijao foil and then put to boil for about an hour and a half. Instead of rice, cassava, chonta, the mixture of rice and cassava, beans, among other products. Before being wrapped in the leaves, the preparation is bathed with a mixture of beaten eggs to get the "pickup" ("ligue" in Spanish) of food and not fall off.^[3] The dish is accompanied by the customs of each region of the forest, as some people tend to accompany the tacacho, cassava or simply boiled bananas.

Types

• Traditional juane
• Special juane
• Chonta juane: Nibbled chonta is added to the mixture of rice.
• Cassava juane: This type of juane is ground cassava instead of rice and filled with fish, especially paiche.
• Avispa juane: Ground pork is added to rice, and thereby prepare the batter, filling with a barrage of fried chicken.
• Nina juane: It is a juane having chicken pieces instead of rice.
• Sara juane: Instead of rice, it takes a mixture of ground raw peanuts, ground corn and chicken broth.

References