A layer of rice is placed in the center of the leaf, followed by the chicken, egg, and other fillings, then topped with another layer of rice. The leaf is folded tightly into a round bundle and tied with string or natural fibers to hold its shape. The wrapped juanes are then steamed for about an hour and the leaf infuses the rice with its signature aroma. When unwrapped, the juane is served warm.
Yes, the juane is deeply connected to the local environment. Nearly every ingredient used in the dish comes directly from the region’s rich natural resources.
Beyond ingredients, the method of preparation also connects the juane to the environment. The use of leaves instead of plastic or foil shows a sustainable practice rooted in Indigenous knowledge. Nothing goes to waste, and everything comes from nature. The juane’s design as a self-contained, easily transportable meal made it ideal for people working long days in the chacras or traveling through the jungle.
In this way, the juane represents how the people of the Amazon have adapted their cooking to the land around them—using what’s available, respecting nature, and creating something delicious and meaningful from it.
