{{Short description|Typical dish of Peruvian Amazonia}} {{Infobox prepared food | name = Juane | image = Juane.JPG | caption = An unwrapped ''juane'' with chicken. | alternate_name = | country = Peru | region = | creator = | course = | served = | main_ingredient = rice, meat, olives, hard-boiled egg, spices among others, ''bijao'' (macaw-flower) leaves | variations = | calories = | other = }} The '''''juane''''' is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist (San Juan), hence the name.<ref name='Dicc1'>{{cite book| last = Zapata Acha| first = Sergio| publisher = Universidad San Martín de Porres| title = Diccionario de gastronomía peruana tradicional| edition = 1|date=November 2006| location = Lima, Perú| isbn = 9972-54-155-X}}</ref> It is known that after the arrival of the Spanish people to Incan lands, missionaries popularized the biblical account of the beheading of St. John. This dish's name could therefore be, more specifically, a reference to the head of St. John.<ref name="Rafo">{{cite book| last = León| first = Rafo| title = Lima Bizarra. Antiguía del centro de la capital.| edition = 2da edición.| year = 2007| publisher = Lima-Perú: Aguilar| isbn = 978-9972-848-17-9}}</ref> It possibly originated in the city of Moyobamba.<ref>{{Cite web |title=La historia del Juane |url=https://www.bnp.gob.pe/snb/data/periodico_mural/2008/6/cultural/historiadeljuane.pdf |access-date=2023-08-07 |archive-url=https://web.archive.org/web/20081010012356/https://www.bnp.gob.pe/snb/data/periodico_mural/2008/6/cultural/historiadeljuane.pdf |archive-date=2008-10-10 }}</ref><ref>{{Cite web |title=¿Cuál es el origen del juane, el plato típico de la selva? – Archivo Moyobamba Noticias – MNC |url=https://moyobamba.com/archivo/cual-es-el-origen-del-juane-el-plato-tipico-de-la-selva/ |access-date=2023-08-07 |language=es}}</ref>
The ''juane'' would have been a food usually made for travelers, as they could be stored for long periods without spoiling.
== Basic preparation == thumb|150px|Wrapped chicken ''juane'' 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.<ref name='MIMDES'>{{cite book|last=PERU: Ministerio de la Mujer y Desarrollo Social|title=Recopilación de Estudios sobre Hábitos Alimenticios de la Población Amazónica|url=http://www.mimdes.gob.pe/files/DIRECCIONES/DGPDS/indicadores/habitos_alimenticios_amazonicos.pdf|accessdate=23 August 2011|language=Spanish|year=2011|pages=20–21|url-status=dead|archiveurl=https://web.archive.org/web/20121009175027/http://www.mimdes.gob.pe/files/DIRECCIONES/DGPDS/indicadores/habitos_alimenticios_amazonicos.pdf|archivedate=9 October 2012}}</ref> 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. *'''Yuca juane''' (Quechua ''yuka'' cassava): 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''' (Quechua ''nina'' fire): It is a juane with chicken pieces instead of rice. *'''Sara juane''' (Quechua ''sara'' maize): Instead of rice, it takes a mixture of ground raw peanuts, ground corn and chicken broth.
== References == {{reflist}}
Category:Peruvian cuisine