Juanes Day Preparation

Aucayacu Peru JuanesDuring the week I was in Aucayacu, the community celebrated “Juane Day” on June 24th. The day before was full of preparation in all of the homes in the neighborhood Primero de Mayo. I enjoyed visiting them all, taking pictures and asking questions about how they prepare their juanes. Juanes are likened to be the jungle way to prepare tamales – with rice instead of corn.

Aucayacu Peru JuanesAucayacu Peru JuanesWhy are they called Juanes? It is said that June 24th is a day to celebrate of John the Baptist, Christ’s disciple who was beheaded. The traditional form of the Juanes is a form which eerily resembles a head. I much prefer to eat those that are shaped more like tamales, in a rectangle package.

Aucayacu Peru JuanesAucayacu Peru JuanesThe markets are full the days before San Juan and extra stands have the ingredients that everyone needs to make Juanes in their home over the next couple of days. The process starts with live chickens which are killed, cleaned, cut up and then boiled until cooked. Rice is then cooked in the chicken broth. It is only partially cooked because it cooks the rest of the way inside the Juane. The rice is spread out to cool quickly, usually in a batan, a large wooden tray. Once cooled, a seasoning mixture including palillo (Peruvian turmeric), oregano and sachaculantro, a wild cilantro, is made and added to the rice.

Aucayacu Peru JuanesAucayacu Peru JuanesBijao (bee-how) leaves are prepared by heating the “spine” of the leave which makes it bendable. Two leaves are stacked and then filled with rice, a piece of chicken, black olives, and pieces of hard boiled eggs then they are very carefully tied up. If they are too loose, water will seep into the package and make the rice soggy instead of moist. The packets are boiled until they change color from dull to bright green. The leaves themselves can be used as a plate of sorts when no other can be found. Typically they are served with aji and boiled sweet plantains.

Aucayacu Peru JuanesIn each home, I found people at a different point in the process. Each woman seemed to have their secret way of preparing them. Even within families, the different women prepare them slightly different. I suppose that makes them all the better to share with one another…


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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5 Responses

  1. Juanes are so delicious !!!!

    Being Peruvian I didn’t know how to prepare them. Now I know something thanks to your beautiful photos. Thanks for sharing them!

  2. Janae Lallement says:

    These pics make me want to go back! I love seeing the familiar faces.

  3. melissa (@melissa_rivero) says:

    My family is from Pucallpa, and though I was raised in Brooklyn and we’ve been living here for decades, the women in my family still get together every San Juan to prepare Juanes 🙂 great to see these pics and I hope more people get to enjoy it.

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