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PROMOCIÓN : ESPARTANOS
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PUCALLPA – PERÚ
2018
LA HISTORIA DEL JUANE
El juane, todos los sabores del oriente en un solo plato
Por lo tanto, si usted pasa por la selva durante la fiesta de San Juan tendrá que
comer un juane. En Iquitos, la capital de Loreto, la tradición está muy arraigada.
Cada dos o tres cuadras encontrará una señora sentada al pie de su casa con
una mesa llena de provocativos juanes, y lo justo es ceder a la tentación. ¿A
quién no le gusta el arroz? ¿A quién no le gusta el pollo, la gallina o el cerdo?
“Todos los días me salen ricos”, cuenta la risueña Blanca Cornejo, sentada
afuera de su restaurante Blanquita (Av. Bolognesi 1181, Iquitos). Su local es el
huarique más conocido de la ciudad y ella es una experta en preparar este
delicioso atamalado de arroz en forma de pelota que esconde en su interior una
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presa de gallina, pollo o cerdo y que se cocina envuelto en una hoja de bijao,
similar a la hoja de un tamal. Es esta la que le otorga al juane ese aroma tan
característico y ese exótico gusto a hoja que funciona tan bien con la textura del
arroz, que a su vez toma el sabor de la presa que protege. Sabores que,
acompañados de una salsa de cebolla y ají de cocona, harán inolvidable la
celebración de San Juan.
Eso sí, procure que su primer juane sea el mejor. “Es como el primer beso, el
primer amor. No se olvida nunca y siempre buscarás uno igual”, asegura don
Pocho Chu Wong. Él nació entre las mesas del restaurante que su padre abrió
hace 64 años, y que él volvió a fundar en 1990 bajo el nombre de Ivalú (Av.
Sargento. Lorez 215, Iquitos).
Lo suyo es una juguería donde ofrece variedad de bocaditos, entre ellos otros de
los mejores juanes de la ciudad que conservan la receta original.
Blanquita, don Pocho y todas las familias amazónicas protegen esa tradición.
Durante las fiestas se ofrece el típico juane de gallina, así como el relleno de
pollo o de cerdo; el juane de yuca relleno de paiche ; y también el ninajuane, que
es un atamalado de carnes sin arroz.
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gallardos dominadores de la selva que con tenacidad, audacia y arrojo rutilando
el machete en el hercúleo brazo fueron arrancando sus riquezas y formando
ciudades y pueblos a los que llevaron la cultura, las costumbres en general y el
sentimiento nacionalista junto con la cruz del Divino Salvador, obra inmensa de
los moyobambinos porque luego había que constituirse base inconmensurable
de peruanidad gloriosa, porque además del nacimiento de pueblos progresistas,
Moyobamba ha sido progenitora de héroes que dieron honra a la patria como
Emilio San Martín, Pedro Canga, Elías Soplin Vargas y muchos otros.
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del lugar de origen nativa es el “RUMUAPI” (Rumi-Yacu) (Api-molida una especie
de mazamorra) debidamente aderezada y con carne.
Ahora conviene saber como se conoce y disfruta de este importante plato a nivel
de toda la región de la selva pues es muy sencillo deducir, tal como explicamos
al inicio de esta descripción, desde la época de la colonia los moyobambinos
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emigraron por varios motivos a diversos lugares de la amazonia sobre todo en la
época de la explotación del caucho y se fueron llevando sus usos y costumbres
y se comprueba por la información de los actuales vecinos de alejados centros
poblados que hacen interesantes recuerdos de sus antepasados padres
moyobambinos que por diversas razones se quedaron a vivir en aquellas lejanas
tierras.
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JUANE DE GALLINA
6 Presas de gallina
1 1/2 Kg de arroz
6 Huevos duros
6 Huevos
Aceite
Hojas de bijao
Cebolla
Aceituna
Pimienta
Comino
Orégano seco
Sazonador
Palillo o azafrán
Sal.
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durante una hora, sacar las presas de gallina, agregar al caldo el arroz y dejar
hervir hasta que el arroz granee. Una vez que el arroz este listo dejar enfriar.
Al arroz bañarlo con los 6 huevos crudos y agregar el sazonador.
Pasar las hojas de bijao por agua tibia para suavizarlo. En la hoja agregar el
arroz (cantidad que se desee), la presa de gallina, un huevo duro aceituna y
empaquetar bien como un tamal con una soguilla o pita.
Una vez listo este delicioso juane de gallina servir acompañado de su tacacho,
plátanos fritos o yuca sancochado.
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THE HISTORY OF JUANE
The juane, all the flavors of the east in a single dish
The typical dish that feeds the festival of San Juan, the most important
celebration of the jungle, is in Iquitos every two or three blocks
The juane is the modern version of an old habit: the Amazonian settlers take their
food wrapped in leaves when they enter the jungle. But it was the custom to go
out to the field during the day of San Juan, whose main date is June 24, which
created the link of this dish with the party. Hence his name.
Time was in charge of molding it to what we know today. It is believed that at first
they were only pieces of cassava with the meat of wild animals, but then the rice
and the ingredients were introduced. One of them is indispensable nowadays:
the olives. And that these are not produced in the Amazon.
Therefore, if you go through the jungle during the festival of San Juan you will
have to eat a juane. In Iquitos, the capital of Loreto, the tradition is deeply rooted.
Every two or three blocks you will find a lady sitting at the foot of her house with
a table full of provocative juanes, and it is only fair to give in to temptation. Who
does not like rice? Who does not like chicken, chicken or pork?
"Every day I get rich," says the smiling Blanca Cornejo, sitting outside her
restaurant Blanquita (Av. Bolognesi 1181, Iquitos). Her place is the best-known
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huarique in the city and she is an expert in preparing this delicious rice-shaped
ball that hides inside a chicken, chicken or pork prey and is cooked wrapped in a
leaf of bijao, similar to the leaf of a tamale. It is this that gives the juane that
characteristic aroma and that exotic leafy taste that works so well with the texture
of rice, which in turn takes on the flavor of the prey it protects. Flavors that,
accompanied by an onion sauce and cocona pepper, will make the celebration of
San Juan unforgettable.
Of course, make sure that your first juane is the best. "It's like the first kiss, the
first love. It is never forgotten and you will always look for an equal one ", assures
Don Pocho Chu Wong. He was born between the tables of the restaurant that his
father opened 64 years ago, and that he founded again in 1990 under the name
of Ivalú (Av. Sargento, Lorez 215, Iquitos).
His is a juicer where he offers a variety of snacks, among them other of the best
juanes in the city that preserve the original recipe.
Blanquita, Don Pocho and all the Amazonian families protect that tradition. During
the holidays the typical chicken juane is offered, as well as the chicken or pork
filling; the cassava juane filled with paiche; and also the ninajuane, which is an
atamalado of meats without rice.
Dare to try it with a piece of jerky, local sausage, fried plantains or fried plantains
and you will be fascinated. And if he liked it, take some home. Remember that
the juane is a dish to be taken, which is eaten better cold and whose flavor has
the goodness of transporting it to the jungle in a single bite.
First of all we have to talk about our legendary city of Moyobamba, the old
metropolis of Maynas that is recognized as THE CITY OF CULTURE AND
CIVILIZATION of our Peruvian east, the city of glorious tradition by a thousand
concepts because of it came the gallardos rulers of the jungle who with tenacity,
audacity and courage shining the machete in the Herculean arm were ripping off
their riches and forming cities and towns to which they brought culture, customs
in general and nationalist sentiment along with the cross of the Divine Savior,
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immense work of the Moyobambinos because then had to be constituted
immeasurable base of glorious Peruvianness, because in addition to the birth of
progressive peoples, Moyobamba has been progenitor of heroes who gave honor
to the country as Emilio San Martin, Pedro Canga, Elias Soplin Vargas and many
others .
The coastal and mountain immigrants coming to these new places also bring their
way of preparing their meals and teach the locals, for example how to make
ground corn with the historic tamale, seasoned with the existing condiments
boiled in portions wrapped in daughters of banana or corn; from this fusion of
culinary actions for the preparation of food, the idea appears of grinding raw
yucca, seasoned and mixed this mace with the convenient condiments and in
small portions with pieces of meat, boiled for about three hours, wrapped in a leaf
bijao, aromatic leaf and of pleasant flavor and native of this zone especially called
HUIRA BIJAO, special for juanes; Thus the preparation of the exquisite Juane
was born in Moyobamba, then the first juane prepared for the first time in this city
was the RUMU JUANE or juane de yuca, later the honorable mothers of the
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moyobambino homes expedited in the culinary art use as main raw material for
the preparation of juane, the rice and a piece of chicken meat the preparation and
flavor depends on the combination that the expert person makes in the
preparation of this traditional dish, mixing the cooked rice with the suitable
condiments.
The tradition presents the following classification: Rice juanes, based on rice and
chicken; Avispa Juanes, with ground beef, and Nina Juane, with tender chicken
and eggs; Chuchulli juane with chicken and rice offal; Uchu juane with small fish,
egg and chili and Sara juane prepared with peanuts, corn and a piece of meat
from guinea pig and bush meat; This juane was the food of the traveler because
it can be stored for a long time without undergoing alteration by decomposition
so it was used because they had to travel for prolonged days or weeks on the old
bridle roads to the cities of the mountains, the coast or the jungle, before existing
roads existed.
Now it is important to know how this important dish is known and enjoyed at the
level of the whole jungle region, since it is very easy to deduce, as we explained
at the beginning of this description, from the time of the colony the moyobambinos
emigrated for various reasons to various places of the Amazon especially in the
era of rubber exploitation and were taking their uses and customs and is verified
by the information of the current neighbors of remote population centers that
make interesting memories of their ancestors Moyobambinos parents for various
reasons they stayed to live in those distant lands.
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Finally, I consider it important to briefly comment on why it is specially prepared
and enjoyed as a typical dish at the San Juan festival, which over the years has
been officially declared by the people to be the patron saint of Moyobamba and
almost all the peoples of the Peruvian East. religious and social activities. At dawn
on June 24, a festive and contagious awakening is felt and lived in all the towns,
HUMSHAS are lit, palm trees are very ornate with pennants and gifts, later the
famous popular dances are started, colorful altars are made in the chapel of the
bustling points, celebration of the Holy Mass and procession of the Image of San
Juan; formerly in the so-called points of the slopes of Tahuishco in Zaragoza and
Doñe in the district of Calvario there were large tambos with palm roofs built and
preserved especially for the celebration of these festivities, in which a beautiful
altar was made and all the night in the image of San Juan Bautista with the
participation of a modest folkloric orchestra whose instruments were the violin,
the harp and the sharango, which offered very beautiful music of traditional flavor,
in whose act distinguished ladies and gentlemen intervened with their historical
dances that were very original to our land inherited from our ancestors, that to
the concern of all of us the Moyobambinos already disappeared giving preference
to other dances coming from neighboring places in our region.
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JUANE DE GALLINA
6 Chicken prey
1 1/2 Kg of rice
6 Hard eggs
6 Eggs
Oil
Leaves of bijao
Onion
Olive
Pepper
Cumin
Dried oregano
Seasoning
Stick or saffron
Salt.
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To the rice to bathe it with the 6 raw eggs and to add the seasoning.
Pass bijao leaves through warm water to soften it. On the blade add the rice
(quantity desired), the chicken prey, an olive hard egg and pack well as a tamale
with a soguilla or pita.
Once ready, this delicious chicken soup served with its tacacho, fried plantains
or boiled yucca.
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