Juane
The dish of the Peruvian Amazon: rice with chicken, egg and olives, seasoned with turmeric, wrapped in bijao leaves and boiled. It’s eaten at the feast of San Juan, on 24 June.
Ingredients
- 500 g rice
- 6 chicken thighs
- 1 onion and 3 garlic cloves
- 1 teaspoon of turmeric
- Cumin, oregano and salt
- 3 beaten eggs and 3 hard-boiled eggs
- 6 black olives
- Banana leaves for wrapping
How to make it at home
- Simmer the chicken with half the onion, salt and spices for 30 minutes. Keep the stock.
- Fry the rest of the onion and the garlic with the turmeric, add the rice and pour in the stock. Cook until done.
- Let the rice cool slightly and mix it with the beaten eggs.
- On a banana leaf, put some rice, a thigh, half a hard-boiled egg and an olive; close it into a ball and tie it.
- Boil the juanes for 30 minutes and serve them opened up on their leaf.
The trick: Pass the banana leaves over a flame to soften them so they don’t tear.