Juane: learn about the story behind this delicious Peruvian jungle pottage

Nothing like eating Juane with cocona and chili salsa and Tacacho. Learn here the history of this delicious dish and how to prepare your favorite version of Juane.

If someone mentions Juane, we can instantly remember its flavor and we are transported to the hot Peruvian jungle. Undoubtedly, this Peruvian dish is one of the most representative of the Amazon region, along with several of the richest pottages. In addition, there is no tourist or visitor who does not surrender to the wonder of its ingredients. Let’s learn a little more about this delicious dish.

Juane is a dish that was born in Moyobamba, a high jungle area of our country. It is a chicken stew that is seasoned and covered with bijao leaves. The presentation is the most recognizable feature of this dish and its flavor is unquestionably superior. Its history may date back to pre-Hispanic times, when ancient Peruvians heated their meals wrapped in banana leaves. The word “Juane” comes from “huane,” which derived from “huanar,” meaning “muffled” or “half cooked.”

Another theory about its origin talks about the Catholic missionaries, who would have given it this name in commemoration of San Juan Bautista, patron saint of the Peruvian Amazon. The feast of San Juan, for example, is a massive celebration every June 24 and its main food is Juane. This festivity is celebrated throughout the Peruvian jungle.

Juane was originally cooked with yucca, fish, eggs from wild birds and callampa (edible mushrooms.) Later, European products such as hen meat, olives, rice and various seasonings were incorporated, bringing it closer to the version we all know and love nowadays.

To prepare Juane, boil water with salt and cook hen pieces for 45 minutes. Then the broth and the pieces are set aside. Separately, the seasoning is made with garlic, onion, salt, pepper, cumin, turmeric and bay leaf. Once the seasoning is browned, put the pieces. Then, pour the broth and let it cook for 15 minutes. Remove the pieces and add two cups of rice. Once the rice is cooked, add cilantro and put the rice in a tray covered with butter paper.

To wrap it, spread two bijao leaves. On them, put a portion of rice, a hen piece, hard-boiled egg, olives and wrap it in a circular shape. Finally, it is tied and submerged in a pot with water that should boil for 30 minutes. In this way, its own temperature will keep the product warm. A recommendation! Serve with fried plantain and cocona and chili salsa. Finger-licking good!

This is the best-known version of Juane. But there are also ground beef, egg, offal, fish and more. Any presentation is delicious and all of them make us want to enjoy the beautiful Peruvian jungle.