Récipe

of juanes
de yuca
JUAN DIEGO VALENCIA
intoduction

 The juanes are tipical from the amazonic region and also from peru.
the origen is a city from peru that is moyobamba, peru.
Equipment

 Fry pan
 knife
 Fork
 Grill
 Candle wick
 pot
ingredents

1 kilo of cassava
1 paiche or portions of pork, chicken
1/8 cup liquefied coriander
50 grams of butter
A chopped onion
12 leaves of bijao
Salt, pepper and cumin to taste
A spoonful of garlic.
Onion (for sauce)
Cocona (for chili)
Procedure

 First: Soak the paiche from one day to the next, then drain
it and cook it in water, and , cut it into six portions.
Then: grate the yuccas, In the pot, heat the butter and fry
the onion, garlic and spread them with salt and pepper
After that: Once golden the yuccas add the cilantro and
fry until it dries a little, then the yucca and cook until it
thickens.
Next: For each juane place two leaves of bijao , in the
form of a cross, on them a portion of cassava dough and
in the center of this a piece of fish, wrap it and tie it, put all
the juanes in the pot with boiling water and cook for 30
minutes.
Finally: Serve it with an onion sauce or your cocona chili.