DEDICATION

We dedicate the following document to our families, for supporting

us evrryday, to our teachers, for teaching us everything they know
and helping us to be better professionals, and to God, for letting
us keep alives.
 Introduction

As we all know, peruvian cuisine is one of the bests in the world, including the food
made by the peruvian amazon, in which we can find delicious preparations with exotic
ingredients such as suri, or grilled cricket. In this opportunity we are going to talk about
the juane, an important part of the Peruvian amazon cuisine, its history and how to
cook it in a simple way.
 History
The juane is one of the main dishes of the Peruvian cuisine and is widely consumed on
June 24, the feast of St. John the Baptist.

The juane would have been a food usually made for travelers, as they could be stored
for long periods without spoiling.
Ingredients
 1 cup lard,
Salt to Taste Pepper to Taste 2 cups white rice
divided

1 tablespoon
4 cups reserved 3 garlic cloves,
1 cup diced onion grated fresh
hen stock chopped
turmeric

1 teaspoon 1 teaspoon 1 cup grated

2 bay leaves
oregano powdered cumin yucca

1 package bijao
leaves, soaked in 3 hard-boiled
6 whole eggs boiling water and 12 black olives
eggs
dried

Directions
1.- In a heavy saucepan, cook the hen pieces in enough water to cover with salt and
pepper to taste, over high heat for 45 minutes. When tender, take out of the saucepan
and reserve. Strain the stock and reserve.

2.- In the same saucepan over high heat, melt cup lard, add rice and salt to taste,
and stir for a few minutes. Add 4 cups of the reserved stock. Lower the heat to
medium-low and cook the rice, covered, until tender, about 25 minutes. Transfer to a
bowl and let cool.

3.- In the same saucepan over high heat, melt the remaining lard, add onion and garlic,
and cook until translucent, about 4 minutes. Add turmeric, bay leaves, oregano, cumin,
pepper, and the hen, stirring. It is ready when it has golden color, about 10 minutes.
4.- Remove the meat, put aside, and add the rice to the pan full of spices. Put the
grated yucca in a kitchen cloth and strain to get rid of its moisture. When the yucca is
dry and fluffy, add it to the rice. Add 6 well-beaten eggs and mix carefully.

5.- To form the juane: Make a square of two layers of bijao leaves, one next to the other
and overlapping. Add 2 cups rice, a hen piece (usually a leg), hard-boiled egg, and 2
black olives. Cover with cup of rice. Close the package, wrapping the leaves
upwards around the filling, and tie with a string.
6.- Place juane in a saucepan with boiling water, cover tightly whit a lid, and cook for 45
minutes over high heat. When ready, take it out of the saucepan and cool.

Before After