Monthly Newsletter - November 2008

This month’s recipe will take you deep down into the Peruvian Amazon - often considered a melting pot of temptation and beauty - as we show you the wonderful process of making Juanes. Preparing this typical and tasty dish of the rainforest is no easy endeavour, but the effort is well worth it.

Yet another Peruvian fusion, this Amazon treat is believed to be influenced by the coastal Peruvians who moved to the jungle. When the adventure seekers arrived to the Amazon, they showed the Amazonian people how to make tamales with ground maize. Tamales are based on ground corn, contain spiced meat and are wrapped in banana or corn leaves.

Inspired by this tasty combination of flavors, the Amazonian people created Juanes. The first Juanes made in Moyobamba were the Rumu Juanes which were based on ground yucca rather than ground corn. It is believed that later the women substituted rice for the ground yucca. Bijao leaves, rather than banana leaves, were used to wrap this Amazonian delight, now spiced with the flavors of the jungle.

Jaunes are typically eaten during the feast of St. John the Baptist and Farmers’ Day. However, this mainstay of Christian missionaries is delicious any day of the year. We have a recipe here that we hope you will try at home.

Makes Six Juanes

Ingredients:

• 1 chicken, simmered in broth and cut into pieces when cooled
• 2 Cups Broth reserved from cooking
• 2 hard boiled eggs, cut in half
• 3 raw eggs, lightly beaten
• Salted black olives
• 6 Cups rice, cooked al dente and allowed to cool
• 1 Tbs Oregano
• 1 Tbs Cumin
• 1 Tbs Tumeric
• Garlic, Salt and Pepper
• 6 Bijao Leaves (This is also referred to as Heliconia Leaf. We suggest looking for it in Latin American supermarkets. However, Banana Leaf and aluminium foil can be used as substitutes)

• Bear raw eggs with fork and pour into the rice.
• Mix to distribute throughout the rice.
• Sprinkle desired spices and flavors on the rice mixture.
• Pour the broth into the rice and stir well.
• Place Bijao leaves (or substitute on a flat surface).
• Each Juan will consist of 1 cup of the rice mixture.
• Add 1 piece of chicken, 2 olives and ½ a boiled egg for each Juane you want to make.
• Place this combination on the Bijao leaf.
• Twist the ends of the leaf together in a rope that ties around the top
• Draw the end down through the loop and turn it straight up so that it will stick out above the water and not leak into the package (If using a substitute, wrap well).
• Bring the water to a boil in a pot so that it will cover the body of the Juanes but allow them to the end to stick up just above it.
• Lower the heat so it is just barely bubbling and immerse the packet.
• Cook for 30 minutes.
• Remove from the heat.
• Do not open the package unless you are ready to eat.

We hope that you enjoy this dish. Peru for Less must warn you that the version you make at home - no matter how tasty - can never compare with genuine Amazonian Juanes. You will have to come to Peru and try an authentic version of this dish for yourself!

By
Chris Mahoney

For more information on Juanes or trips to the Amazon consult Travel Advisor and Juanes addict, Chris. He can help you plan your own journey to the Peruvian Jungle. Please write to: chris@peruforless.com.

PAST NEWSLETTERS:

• Newsletter October 2008
• Newsletter September 2008
• Newsletter August 2008
• Newsletter July 2008
• Newsletter June 2008
• Newsletter May 2008
• Newsletter April 2008
• Newsletter February 2008
• Newsletter January 2008