Juane Peruvian

We must not let the name of this dish distract us from its exquisite flavor. As, el Juane Peruano, a wrapped tamale type, is one of the most traditional and tasty preparations in all of Peru, which dazzles more than one with its aromas, its peculiarities and more because of its intriguing name.

But, you will ask yourself, how is it that the recipe for the Juane Peruvian? well, next We will teach you how to make this delicious Amazonian dish from your home. So follow the steps and show the world the chef inside you.

Peruvian Juane Recipe

Ingredients

• 8 pieces of hen or chicken
• 8 olives
• 8 eggs
• 1 and ½ kilos of rice
• 4 cups of water
• 1 tbsp. of ground garlic
• ¼ tsp. oregano powder
• 2 Bay leaves
• 2 onions
• ½ cup of lard
• 16 bijao leaves, two per portion
• 1 tbsp. Toothpick, turmeric or saffron
• 1 chicken or chicken bouillon cube
• Salt, pepper and cumin to taste

Utensils

• pot or cauldron
• Source
• Skillet
• wick thread
• cleaning cloths

Crafting

1. In a pot or cauldron for rice, add a little oil and minced garlic, pour in the water and bring to a boil over medium heat.
2. When the water has reached the boiling point, add the rice and let it cook.
3. Having the rice ready, place it on a bowl and let it cool to room temperature. This source will be the place where the merge will be done.
4. Now en another separate pot cook the eggs. When they are ready, take them to the running water to cool down. Remove the shell, add a little salt and set aside
5. Take a frying pan and melt the pork butter together with a garlic.
6. On a cutting board, cut the onion into very small cubes and add it to the pan together with the toothpick, the chicken or chicken stock cube, a pinch of oregano, bay leaf and salt. Let fry for 5 minutes.
7. Once our ingredients are tender, add the hen or chicken pieces and fry them until they are sealed. Pour the water so that the dams boil for half an hour over moderate heat.
8. Remove the pieces and mix the rice, already cooked, with the remaining dressing.
9. Then, divide the dough into eight portions and add to each a piece of chicken, an olive and an egg.
10. Stretch two leaves of bijao on the table or your flat surface, and put a portion of the preparation inside them. Next, Shape the rice round and place it in the middle.
11. Once ready, join the bijao leaves from each side towards the center and Tie it with wick thread or string.
12. In a larger pot, bring water to a boil over high heat. Integrate the Juanes and let them cook there for approximately 50 minutes. When the minutes have elapsed, take them out and let them drain and cool to room temperature.

Tips and recommendations

• If you don't have or can't get bijao leaves, you can also use the banana leaves.
• In case you decide to do the juane Peruvian with a banana leaf, they may be very hard or frozen. That is why, so that they are not too rigid and are more flexible to work with, we advise you to pass them through a little hot water and then clean them with a damp cloth, being very careful not to break them.  
• You can replace the hen with chickenIt will still be rich and juicy.
• If you don't get turmeric or mishquina, you can replace it with saffron.

What is the Peruvian Juane?

El juane Peruvian It is like a typical tamale of the gastronomy of the Peruvian jungle, which is widely consumed as an appetizer in more urban areas, as it is also eaten during the San Juan festival in towns such as Moyobamba and the jungle of Peru. In the same way, el juane Peruvian is a food made for travelers, since its ingredients are a mixture of grains and dried meats that can be stored for a long time without suffering alterations due to decomposition.

Types of Juane

This dish is as rich as it is varied, since it depends on where we are, the ingredients can always be different and unusual. So an example of the types of Juanes Peruvian that we can find, they are observed like this:

• Original John: The juane Peruvian original is made from rice, stuffed with chicken and other components apparently originating from the jungle box.
• Juane de Chonta: As a replacement for rice juane Peruvian original, this one has toasted corn and chonta, both ground, with pieces of salted fish in their center.
• Cassava Juane: This is made with ground cassava instead of cereals and stuffed with fish especially the "Paiche".
• Wasp Juane: It adds ground pork with rice and with it the dough is made, filling it in turn with a piece of fried chicken.
• Nina Juane: It's a juane Peruvian that carries chicken pieces with beaten egg instead of rice.
• Sarah Juan: Here, a mixture of ground raw peanuts is placed to replace the rice, ground corn and chicken broth are also integrated.

History of Juane in Peru

The name "Juane" goes back to the prehispanic era, in which the ancient Peruvians, located in the area of ​​Putumayo, in Loreto, they prepared their food wrapped in banana leaves or bijao to cook over a slow fire. This elaboration was known as "Huanar", which later derived in the word "Huane" or Juane, which means in local dialect "Buffered” or “Half-cooked”.

However, the most accepted theory suggests that It was the Catholic missionaries who gave the name to the dish in commemoration of Saint John the Baptist., patron saint of the Peruvian Amazon, with which, every June 24, the inhabitants usually celebrate the festival of San Juan in a massive way, and that is when the juane Peruvian lands on the tables of homes in San Martin, Loreto, Madredino and Ucayalino.

The first Juanes Peruvian They were made from cassava, fish, callampa (a type of edible mushroom) and wild bird eggs. Later, with the arrival of the Spaniards in Peruvian territory, products brought from Europe were included, such as chicken meat, olives, rice and many of the condiments that are currently known.

food contribution

This delicious dish gives us energy, proteins, carbohydrates and other beneficial nutrients for the proper functioning of the body and its development. Likewise, it provides us with a certain medicinal value in the following way:

• It is anti diarrhea: The juane Peruvian contains a favorable amount of rice, which improves intestinal problems, helps fight dehydration, diabetes, hypertension and obesity. In addition, the water or rice broth, which is included in the recipe, helps to deal effectively with diarrhea.. 
• fight gastritis: Due to the high content of starch, when mixed with water, rice generates demulcent properties, which They protect the internal mucous membranes, softening the irritated stomach.