Peruvian Pot
Nina Juane
A lighter, egg-based cousin of the classic Juane from the Amazon. Seasoned eggs mixed with chicken are wrapped in bijao leaves and grilled over open flame — the name means 'fire Juane.' A popular starter and street food throughout the Peruvian jungle.
Ingredients
Instructions
- 1
Beat the eggs well in a large bowl. Add the shredded chicken, chopped green onion, sacha culantro, turmeric, cumin, salt, and pepper. Mix until everything is well combined.
- 2
Briefly pass the bijao or banana leaves over an open flame to soften them — they should become pliable but not charred. Wipe clean.
- 3
Place a leaf flat and spoon about 1/2 cup of the egg mixture into the center. Fold the leaf into a neat packet, tucking the sides underneath. Tie securely with kitchen string. Repeat with remaining mixture.
- 4
Grill the packets over medium heat (charcoal is traditional) for 6-7 minutes per side, turning carefully. The leaves will char slightly, which adds a smoky aroma. You can also bake at 180°C (350°F) for 20 minutes.
- 5
Unwrap and serve hot. The egg filling should be set and golden from the turmeric, with a subtle smoky flavor from the leaves. Serve with a simple salad of sliced onion and tomato.
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