A mellow texture and Amazonian soul defined by grated cassava and the character of salted paiche fish. A true jungle emblem, this ceremonial dish wraps centuries of tradition in aromatic bijao leaves. An earthy, deep, and vibrant bite that transports you to the heart of the Amazon.
Rinse the dried paiche and boil it in part of the water for 8 minutes, just to soften the saltiness. Drain, taste a strand, and flake it into large pieces; it should taste savory, not harshly salty.
Peel the yuca
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Melt the pork lard and cook the onion, ground garlic, and sweet chile for 6 minutes, until soft and fragrant. Add the turmeric, cumin, pepper, and salt; cook for 1 more minute.
Mix the grated yuca with the sofrito, eggs, sacha cilantro, and flaked paiche. Work the dough firmly for 2 minutes, until it looks sticky, aromatic, and able to hold together.
Warm the bijao leaves over heat for about 20 seconds per side, just until flexible. Cross two leaves, place one portion of dough in the center, wrap firmly, and tie with kitchen twine without crushing the juane.
Boil the juanes in the remaining water for 35 minutes, at a steady boil. They should feel firm to the touch and hold their shape. Rest for 10 minutes before opening, so the yuca finishes setting.
