Juane (Amazonian Rice and Chicken in Bijao Leaf)

Name: Juane (Amazonian Rice and Chicken in Bijao Leaf)
Total time: 1 h 40 min
Yield: 6
Cuisine: Peruvian (Amazon)
Ingredients: 6 Chicken legs, bone in; 600 g Long-grain rice; 6 Eggs, for the mixture; 3 Hard-boiled eggs, halved; 12 Black olives; 1.5 tbsp Ground turmeric (or palillo); 1 Red onion, chopped; 5 Garlic cloves, minced; 1 tsp Ground cumin; 1.2 L Chicken stock; 4 tbsp Neutral oil; 2 tsp Salt and black pepper; 12 large Bijao leaves (or banana leaves), softened over a flame; 3 m Kitchen string

Rice turmeric-yellow with chicken, olives and whole eggs, bound with beaten egg, wrapped into a heavy green ball in bijao leaves and boiled. Eaten across the Peruvian Amazon on 24 June, the feast of St John — the round parcel is said to stand for the saint's head. It travels for days without spoiling, which is why rivermen carried it.

المصدر

الوصفة من Peruvian Amazon kitchens · 🏺 تقليدي · The jungle provinces — river fish, plantain, cassava and bijao leaves, and food built to be carried by boat for days.

Peruvian Amazon · the feast of St John — An ownerless traditional dish, so no cook is credited. The cited article confirms the juane as one of the main dishes of the cuisine of the Peruvian jungle, widely eaten on 24 June for the feast of St John — hence the name, possibly a reference to the saint's head — probably originating in Moyobamba, and usually made for travellers because it could be stored for long periods without spoiling. The rice method, the raw-egg binding, timings and quantities are this book's own.

خلفية على ويكيبيديا ↗

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الخطوات

Simmer the chicken legs in the stock with half the garlic 25 minutes until cooked. Lift them out and keep the stock.
Fry the onion and remaining garlic in the oil 6 minutes, add the turmeric and cumin and fry 2 minutes. Add the rice, stir to coat it yellow, then pour in the stock and cook 15 minutes until the rice is just done and dry.
Cool the rice 15 minutes, then beat the 6 raw eggs and mix them through thoroughly. It should be sticky enough to hold a ball.
💡 The raw egg is the glue and the reason a juane holds together after boiling. Mix it into rice that is warm, not hot, or it scrambles on contact.
Cross two leaves on the bench. Pile a sixth of the rice in the middle, press a chicken leg, half a boiled egg and two olives into it, then close the rice over and gather the leaves into a ball. Tie tightly with string.
Boil the parcels in plenty of water 35 minutes, fully submerged. Lift out, rest 10 minutes and serve still in the leaf — each person unties their own.

💡 نصائح

Tie it tighter than feels necessary. A loose juane unwraps in the pot and you are left boiling rice soup.
They keep three days unopened in the fridge and are reheated by boiling 10 minutes again — which is exactly why they were travellers' food.