Juane

Basic preparation

The juane usually made on the basis of rice, meat, olives, hard-boiled egg, spices among others, which is wrapped with bijao (macaw-flower or heliconia) leaves and then put to boil for about an hour and a half. Rice can be substituted with 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. 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 with chicken pieces instead of rice.
• Sara juane: Instead of rice, it takes a mixture of ground raw peanuts, ground corn and chicken broth.