Juane is a traditional Peruvian rice dish that includes chicken, hard-boiled eggs, olives, and rice that has been seasoned with spices such as cumin, turmeric, and oregano to give it a yellow color.
This is wrapped in Bijao leaves (similar to banana leaves) and cooked to achieve the desired flavor. This traditional rice dish is sometimes served with boiled bananas or cassava.
Juane is derived from the name “Juan” and the month “Junio” (June). It is strongly associated with the Feast of San Juan, but the dish’s origins are still debated.
Many people believe it originated in Spain and was named after John the Baptist. Some argue that this traditional Peruvian rice dish already existed due to the unique recipe of using bijao leaves. Bijao leaves are known as “huanar” by the Amazon’s indigenous people.
Juane is typically served on June 24th during the Feast of San Juan, from which the dish derives its name.
Family and friends exchange gifts during the Feast of San Juan. They gather to prepare this mouthwatering traditional rice dish so that everyone can enjoy it at the end.
Juane dishes are also available at local restaurants and street vendors due to their popularity.
Some Juane varieties are customized to the person’s needs. Avispa Juane, for example, is made from pork rather than chicken. It does not include hard-boiled eggs and olives.
Then there’s Nina Juane, which includes grilled chicken, eggs, and all of the traditional Juane ingredients.
The Chuchulli Juane is another version of this traditional rice dish. It has all of the same ingredients as the original, but instead of chicken breast, it uses chicken entrails.
The Sara Juane, which contains peanuts, corn, chicken broth, and sometimes Guinea pig meat, is one of the most unusual variations.
Some other countries have their own versions of the Peruvian Juane dish. In Colombia, for example, it is known as maitecusao, and in Bolivia, it is known as dunucuabi.