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Wherever you go in the Peruvian jungle, be it Tarapoto, Moyobamba, or Iquitos, you’re sure to see people selling and eating juanes. Wrapped in waxy bijao leaves, unopened juanes look like green, spherical (or sometimes brick-shaped) packages. Cut the string around the top and the leaf starts to unfurl, revealing a ball or block of yellow rice. Inside the ever-so-slightly sticky mass you’ll typically find a piece of the yellow, fatty meat of an older hen (gallina) or, less traditionally, chicken, along with black olives and a boiled egg.
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