📝 About This Recipe
Hailing from the lush San Martín region of the Peruvian Amazon, Juanes de Yuca is a rustic, soul-warming delicacy that replaces traditional rice with creamy, grated cassava. This ancient dish features tender chicken infused with 'mishquina'—a fragrant turmeric-based spice paste—all wrapped in aromatic bijao leaves and steamed to perfection. It is a celebration of jungle flavors, offering a unique texture that is both hearty and incredibly satisfying for any street food lover.
🥗 Ingredients
The Yuca Base
- 2 kg Yuca (Cassava) (peeled and finely grated)
- 4 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 1 teaspoon Salt (to taste)
The Chicken & Seasoning (Mishquina)
- 6 pieces Chicken Thighs (skinless, bone-in for better flavor)
- 1 large Red Onion (very finely minced)
- 2 tablespoons Garlic Paste (freshly ground)
- 1.5 tablespoons Palillo (Turmeric powder) (the key to the yellow color)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Dried Oregano (crushed)
- 1/2 cup Chicken Stock (to keep the filling moist)
The Filling & Wrapping
- 3 pieces Hard-boiled Eggs (halved)
- 6 pieces Botija Olives (Peruvian black olives)
- 12 large Bijao Leaves (softened over an open flame; can substitute with banana leaves)
- 1 roll Kitchen Twine (for tying the bundles)
👨🍳 Instructions
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1
Begin by preparing the yuca. Peel the tubers, remove the woody core, and grate them finely. Place the grated yuca in a clean cloth and squeeze gently to remove excess liquid, but do not dry it out completely.
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2
In a large skillet or pot, heat the lard or oil over medium heat. Sauté the minced onions until translucent, then add the garlic paste, turmeric (palillo), cumin, and oregano. Cook for 5 minutes until the 'mishquina' is fragrant and the oil separates.
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3
Add the chicken pieces to the spice base. Brown them on all sides to seal in the juices. Pour in the chicken stock, cover, and simmer for 15-20 minutes until the chicken is cooked through. Remove chicken and set aside; keep the remaining sauce in the pan.
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4
Add the grated yuca to the pan containing the savory spice sauce. Stir constantly over low heat for about 5-8 minutes. The yuca shouldn't be fully cooked, but it should absorb the flavors and turn a beautiful golden hue.
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5
Prepare the bijao or banana leaves by passing them quickly over a gas flame until they become shiny and pliable. This prevents them from cracking during the folding process.
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6
To assemble, lay two leaves crosswise on a flat surface. Place a large mound (about 1.5 cups) of the yuca mixture in the center.
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7
Create a small well in the yuca mound. Place one piece of chicken, half a hard-boiled egg, and one olive inside.
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8
Gather the edges of the leaves upward toward the center, forming a round bundle or 'pouch' shape. Ensure the filling is completely enclosed.
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9
Secure the top of the bundle tightly with kitchen twine, leaving a little 'handle' of leaves at the top. Repeat for the remaining 5 juanes.
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10
In a very large pot, add about 2 inches of water and bring to a boil. Place the juanes inside (they can stand upright). Cover tightly and steam for 45 to 60 minutes.
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11
Check the water level halfway through to ensure the pot doesn't run dry; add more boiling water if necessary.
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12
Once cooked, remove the juanes from the pot and let them rest for at least 10 minutes. This allows the yuca to set and the flavors to concentrate.
💡 Chef's Tips
Use fresh yuca rather than frozen if possible, as the starch content provides a better bind. When softening the leaves, don't over-char them; you just want them to become flexible like fabric. If the yuca mixture feels too dry before wrapping, add a tablespoon of the chicken cooking liquid. Always tie the bundles tightly to prevent water from seeping in during the steaming process. For a deeper flavor, you can add a leaf of Sacha Culantro (jungle cilantro) inside each bundle before tying.
🍽️ Serving Suggestions
Serve warm with a side of 'Salsa de Cocona' (a spicy jungle fruit relish) or a classic Salsa Criolla. Pair with fried ripe plantains (maduros) for a sweet and savory contrast. Accompany with a cold glass of Chicha Morada or Aguajina (jungle palm fruit drink). For the full street food experience, serve directly in the leaf on a rustic wooden plate.