Essay - Food
Make an essay about Juane or Tachacho or both.
INTRODUCTION
Among the vast variety of traditional foods in the northern rainforest region in Peru, tourist may find two especial dishes. While Juane is consumed daily and on a holiday called Fiesta de San Juan, Tacacho is just eaten daily on any ocassion. These foods are the most common in this part of the country, even more than Inchicapi, Ninajuane, and fish dishes.
PARAGRAPH 2
When trying the first time, it may not be delicious, and this is understandable since you are not used to eating Juane. Locals consume this, mostly every day, and even more on San Juan Day, which is on January 21st. Most times, people have it at breakfast and dinner, also sold at restaurants or by street vendors. Furthermore, it is prepared or bought to be taken and consumed by the river as The Baptist, John, remembrance.
EL TACACHO CON CECINA
ReplyDeleteEl Tacacho con Cecina is a typical dish of our Jungle, is one of the dishes that besides consuming it in Tarapoto, Moyobamba and all the Jungle is also consumed throughout Peru.
For the preparation of tacacho, is a type of roasted green banana dough with pork lard is prepared, the bananas are previously roasted in charcoal. In addition, the cecina (dried and smoked pork meat) or the chorizo (or both) is prepared to accompany the tacacho, to accompany the tacacho.
They are usually grilled. The cecina and the chorizo are made in our Jungle, they include spices different from the traditional ones and therefore have a characteristic flavor.
It is also accompanied with creole sauce, salad and hot coconut sauce.
In conclusion El Tacacho con Cecina, is one of the tastiest dishes of the Peruvian jungle. It is a simple dish, fast to prepare and rich in proteins, minerals and fats that is eaten daily.
By Silvia Monica Rios Torres
Introduction and conclusion are bad.
DeleteThe points are: Bad, Good, Very good, Outstanding.
ReplyDeleteIntroduction:
DeleteOne of the typical traditional foods of the Peruvian jungle is the typical Juane dish representative of our region whose festival is celebrated on June 24 of each consecutive year celebrating the birth of San Juan Bautista.
Paragraph 1:
The juane is prepared as follows:
1. Season the chicken pieces with salt, Garlic, Pepper, Cumin, Ground Oregano and Chopstick.
2. In a pot, heat the oil. Add the chicken pieces and let them brown. 3. Then add water until it covers them. Cook for about 45 minutes over low heat, until the meat is soft.
4. Remove the prey and, in the same pot, put the rice. Stir gently and cook over low heat until al dente.
5. Remove the rice from the pot and mix it with the chopped cilantro sacha and the raw eggs.
6. Take the bijao leaves and pass them through the heat of the stove to soften them.
7. To tie each Juane: place two crossed bijao sheets. Then, put a little rice in the center, add a cooked chicken piece, half a hard-boiled egg and an olive.
8. Finally, a little more rice. Close the bijao leaves so that these ingredients are wrapped in them, in such a way that they are in the shape of a ball. Tie the leaves at the top with a piece of wick.
8. In a saucepan, bring 3 liters of water to boil with the 2 bay leaves and a drizzle of oil. Pour the armed Juanes into it, cover it and leave it on the fire for 50 minutes over medium heat.
9. Serve the Juanes cold or warm, accompanied by cocona pepper.
To prepare the cocona pepper: chop the charapita peppers and mix them with the peeled and diced cocona. Add the juice of 2 lemons and a little salt. Mix well and serve.
At this point, the Juane must have been exquisite.
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Juane is a dish that can be eaten at any time of the day and anywhere. It is recommended that it be enjoyed in recreational centers, outings with family and friends so that you can taste this delicious food even more.
Conclusion:
In conclusion, Juane is a typical jungle dish that is very rich and can be enjoyed at any time of the day, it is important to take it into account in our meals and learn how to prepare it.
Introduction
ReplyDeleteAmazonian gastronomy is characterized by bringing together a large number of dishes that are as delicious as they are authentic. The variety of its exotic ingredients, together with the culinary techniques typical of the Amazon, make this cuisine one of the greatest treasures of Peru. Thousands of tourists usually come to Moyobamba to learn more about the origin of its stews and to enjoy its excellent flavor.
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The Juane is a flagship dish. Born in the city of Moyobamba, in the high jungle of Peru, this tasty chicken stew, seasoned with spices and covered by bijao leaves, is a true delicacy due to its special taste, soft aroma and unique presentation. Although it is enjoyed throughout the year, it is in the traditional Fiesta de San Juan that it is prepared with the greatest care.
Paragraph 2
There are also varieties of juanes such as Juane de arroz, made from rice and chicken; the Avispajuane, with ground beef; the Ninajuane, with chicken and egg; Chuchullijuane, with rice and chicken giblets, and Uchujuane, with fish, egg and chili. Another variety is Sarajuane, which contains peanuts, corn, and guinea pig meat.
Conclusion
In conclusion, Juane is a typical dish of Peruvian cuisine, originating in the Peruvian jungle area. It is also a representation of the head of Juan Bautista. Usually it can be eaten all year round, but it is more important during the traditional festival of San Juan.
The conclusion is bad. The other paragraphs are good.
DeleteEveryday the people of the jungle region of Peru consume many regional dishes. As I could see, most people consume Juane and Tacacho. On the other hand, it can be seen that this does not happen in the other regions of Peru.
ReplyDeleteJuane is the most recognized dish in the entire jungle, born in the city of Moyobamba and this tasty dish is seasoned with different spices and covered by bijao leaves with a mild aroma and unique presentation. A recent survey showed statistical data that 80% of the population of the Peruvian jungle consume juane at least 5 times a week and this convinced more regions to consume the tasty Juane.
Tacacho is also a widely consumed dish in the Peruvian jungle, its dough is prepared with roasted green bananas, mashed and served with different meats. A recent survey showed statistical data that 74% of the population of the Peruvian jungle consume tacacho at least 6 times a week and this convinced more regions to consume the delicious Tacacho.
Although little by little the other people in the regions of the country begin to know these recognized dishes of the Peruvian jungle. It is concluded that most of the people of the Peruvian jungle consume a lot of Juane and Tacacho on a daily basis and this is not observed in the other regions of Peru.
In general: Very good
DeleteMedaly Romero:
ReplyDeletePeru is one of the countries that is well known for its food, it is very delicious and incomparable. One of the best typical dishes of the Peruvian jungle is the tacacho with cecina, very quick to prepare, simple and the most important thing is that it marks a milestone is its origin of the meaning of the word tacacho.
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The preparation of the tacacho is very fast and simple since it has no secret and is prepared with cooked or fried green plantain that is crushed and then mixed with salt and oil or lard, mostly It is usually accompanied with jerky and a cocona sauce and charapita chili pepper.
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According to the ancient inhabitants, especially of the jungle, they mention that the term "tacacho" comes from the Quechua "taka chu", which means the hit precisely because the banana is crushed for its preparation, while green plantains are also called knaves that grow in the same jungle and are characterized by being large, hard and with a lack of flavor when raw.
Conclusion
In conclusion, the tacacho is a common and widely consumed dish due to its easy way of preparing since it does not require work to get its ingredients since the banana is found in any store and its name is inevitable to forget since the same elaboration process reminds you of the origin of its meaning.
In general: Good
DeleteThis comment has been removed by the author.
ReplyDeleteThe introduction is bad. The other paragraphs are good.
DeletePARAGRAPH 1
ReplyDeleteJUANE IS A VERY DELICIOUS DISH, MADE OF RICE WRAPPED IN A BIJAO LEAF. INSIDE IT CONTAINS 2 SLICES OF EGG, AN OLIVE AND A PIECE OF CHICKEN. IT CAN BE SERVED WITH ITS FRIED PLANTAIN AND ITS AJI DE COCONA (HOT PEPPER).
PARAGRAPH 2
THE JUANE IS A TRADITIONAL DISH OF THE FEAST OF SAN JUAN, A RELIGIOUS FEAST, PRODUCT OF THE CULTURAL UNION. LEGEND HAS IT THAT JUAN BAUTISTA WAS A FRIEND OF A YOUNG KING. HE WAS GETTING MARRIED AND HIS FIANCÉE ASKED HIM FOR THE HEAD OF JUAN AS A WEDDING GIFT. THE KING WITH ALL THE PAIN OF HIS HEART FULFILLED THE WILL OF HIS BELOVED AND DECAPITATED HIS FRIEND. THE SAUCER SHOWS JOHN'S HEAD, THE OLIVES REPRESENT HIS EYES, THE EGGS HIS EARS AND THE PIECE OF CHICKEN HIS MOUTH.
PARAGRAPH 3
IN EVERY PART OF THE JUNGLE THIS DISH IS PREPARED IN DIFFERENT WAYS. IN THE HIGH JUNGLE THEY PREPARE IT WITH PEANUTS AND IN THE HIGH JUNGLE YOU CAN FIND JUANE DE PAICHE. IT IS A VERY VARIED AND DELICIOUS DISH.
CONCLUSION
IN MY OPINION MY GRANDMOTHER'S JUANE IS THE BEST, SHE ADDS EGG WHITES TO THE RICE DOUGH, WHICH GIVES IT A FANTASTIC FLAVOR. IT IS AN EMBLEMATIC DISH OF THE JUNGLE AND THE MOST DELICIOUS.
Introduction and conclusion are bad. The other paragraphs are good.
DeleteParagraph 1:
ReplyDeletePeru is recognized as one of the best gastronomic destinations in the world, and the amazon region is not far behind. Juane is one of the star foods, its distinctive preparation and flavor make it the favorite dish of many, the tacacho is also well recognized for all its variables in preparation. These meals are the pride of many peruvians.
Paragraph 2:
Juane has been prepared for years, the festivity in which it makes its greatest appearance. Its traditional preparation is based on chicken, rice, bijao leaf, egg and distinctive species of the region, and is tied in the shape of a ball, usually cooked in large quantities, but this preparation varies in each area of the region. Great chefs have ensured that this dish is known both inside and outside the country.
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The green banana grows in great quantity in the amazon, many of the dishes have it as main companion. The tacacho is made from roasted green banana and pork lard, but this is not always so, it can also be prepared from fried or cooked banana, other countries also have different variations of preparation. It is certainly a very popular meal in Latin america, but it is more recognized in countries near Peru.
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In conclusion, juane and tacacho are extraordinary foods, famous chefs have expressed their pleasant experiences after visiting Peru and tasting these foods. Its popularity has crossed countries, giving our cuisine the respect it deserves. If you visit this country you cannot leave without trying these wonders.
Introduction is very good. The other paragraphs are good.
DeleteLuz Vargas Macedo
ReplyDeleteParagraph 1:
Peru is recognized as one of the best gastronomic destinations in the world, and the amazon region is not far behind. Juane is one of the star foods, its distinctive preparation and flavor make it the favorite dish of many, the tacacho is also well recognized for all its variables in preparation. These meals are the pride of many peruvians.
Paragraph 2:
Juane has been prepared for years, the festivity in which it makes its greatest appearance. Its traditional preparation is based on chicken, rice, bijao leaf, egg and distinctive species of the region, and is tied in the shape of a ball, usually cooked in large quantities, but this preparation varies in each area of the region. Great chefs have ensured that this dish is known both inside and outside the country.
Paragraph 3:
The green banana grows in great quantity in the amazon, many of the dishes have it as main companion. The tacacho is made from roasted green banana and pork lard, but this is not always so, it can also be prepared from fried or cooked banana, other countries also have different variations of preparation. It is certainly a very popular meal in Latin america, but it is more recognized in countries near Peru.
Paragraph 4:
In conclusion, juane and tacacho are extraordinary foods, famous chefs have expressed their pleasant experiences after visiting Peru and tasting these foods. Its popularity has crossed countries, giving our cuisine the respect it deserves. If you visit this country you cannot leave without trying these wonders.
This comment has been removed by the author.
ReplyDeleteINTRODUCTION:
DeleteEvery June 24 the Fiesta de San Juan is celebrated and one of the main dishes of that event is the famous juane, it is a typical dish of the Peruvian jungle, it is very rich and there are few places that offer this delicious recipe, which whose flavor is unique and incomparable, the presentation of the stew is inspired by the head of Juan el Bautista. Its history began thanks to the immigrants from the coast and mountains who came to Moyobamba looking for productive land in the jungle and brought their culinary traditions.BODY
Paragraph 1
The Juane is a jungle dish has its origin in Moyobamba, in homage to San Juan Bautista, it is very popular to offer it during the saint's festivities, which is celebrated at the end of June, throughout the Peruvian jungle., Its shape is bulky and covered for green leaves of platanillo or bijao, it is a tasty chicken stew with butter, garlic, onion, cumin and pepper, oregano sacha, coriander sacha, coriander, and rice.
CONCLUSION
Amazonian gastronomy is characterized by bringing together a large number of dishes that are as delicious as they are authentic. The variety of its exotic ingredients, together with the culinary techniques typical of the Amazon, make this cuisine one of the greatest treasures of Peru. And one of the flagship dishes is Juane. This tasty chicken stew, seasoned with spices and covered with bijao leaves, is a true delicacy due to its special taste, soft aroma and unique presentation.
It is bad. You shoul, in the topic sentence include two topics (for the body paragraphs): San Juan Bautista and variety of Juane.
DeleteIntroduction
ReplyDeleteAll families in the world are looking for a special date to meet up, some members come from other countries, others have to ask for work leave, and others ask for vacations to enjoy together as a family. One of the special dates in the Peruvian jungle, undoubtedly the day of San Juan, where you cannot miss the delicious and traditional Juane dish whose varieties are found in Tingo María and Tarapoto. All families enjoy the juane, preparing it in different ways and celebrating San Juan according to their customs.
Paragraph 2
In Tingo María, the day of San Juan is considered the largest festival in the Peruvian Amazon. The people of this area prepare the waspajuane more frequently, unlike in Tarapoto where its inhabitants prefer the nina juane. The avispajuane is made from ground meat and rice, however, they also prepare it using the banana leaf, the charapita pepper and the cocona. The people of Tingo María prepare the waspajuane very early and together as a family they go for a walk on the banks of the river or to enjoy the show with different competitions of typical dances in the main square.
Paragraph 3
For its part, the traditional dish in Tarapoto is ninajuane, made up of a giant and delicious prey of chicken, boiled egg and rice. However, some historians mention that the first juane made was made from yucca, but as time passed, it was replaced by rice. Families in Tarapoto, as in Tingo María, get up very early to kill the fattest chickens and prepare the delicious nianjuane. The inhabitants of Tarapoto like to hold food contests and reward the one with the best seasoning in the preparation of the ninajuane. On the other hand, they carry out different contests such as the Miss San Juan, traditional dance competitions and swimming in the river, without a doubt, the day of San Juan is a whole party.
conclusion
Juanes are very delicious and bring families together. It does not matter, in which place in the Peruvian jungle they meet, or the type of Juane that they prepare, the important thing is that each day of San Juan, this typical dish can never be missing on the table of Amazonian families. The avispajuane or the ninajuane are symbols of union, joy and family celebration, where tradition makes many meet again after a long time and enjoy together. Although many dates of San Juan are recorded in photographs, it is also in the memory and hearts of the people who look forward to this date to eat a delicious juane. And do you still remember the taste of the first juane you tried?
In general: It is good.
DeleteAbigail Manrique:
ReplyDeleteAll people have different tastes of anything, some prefer those foods and others do not, for example we can say tacacho and juane, but on the other hand they prefer both because it attracts their attention and taste to the palate.
Juane is the typical dish of the Peruvian rainforest, according to some references its origin comes from the city of Moyobamba, this delicious dish is prepared based on many ingredients that make it have a very special and striking touch for people.
The tacacho is a really delicious dish also from the Peruvian rainforest, it is prepared based on roasted green banana and crushed into a round dough, seasoned with butter and salt, to finally serve them with some meats.
Although many people love these dishes from the Peruvian rainforest, they enjoy their unique and natural flavor, it is concluded that some do not like them either because they have other tastes for these foods and can appreciate them in another way.
In the jungle the typical dishes are Tacacho and Juane, they are famous foods that you can find on the corners of each neighborhood, in the market and enjoy it at home.
ReplyDeleteJuane is a widely consumed dish in the region, similar to the tamale. It is typical of Peruvian gastronomy. It is consumed a lot during the feast of San Juan that is celebrated on June 24 of each year in honor of Juan Bautista. It has its origin in the city of Moyobamba.
Tacacho is a typical dish of Peruvian gastronomy. Its dough is prepared with roasted and mashed green plantains, small pieces of pork rinds and spices. The term Tacacho probably derives from the Quechua Taka Chu, which means the beaten. For my consumption I do it with chicken and it is ideal for diets because it provides micronutrients.
Conclusion:
The origin of these two dishes comes from the jungle. Both the Juane and the Tacacho are typical of Peruvian cuisine. Most of the region prefers the consumption of these foods because of their tradition, because they are easy to prepare and how delicious they are. If you go to the Peruvian jungle, you cannot leave without consuming these tasty dishes.
The introduction is bad. The other paragraphs are good. Too many commas make the pagraph badly organized without keeping the idea clear.
DeleteMAURA MORE:
ReplyDeleteThe typical dishes offered by the Peruvian jungle
Amazonian gastronomy.
Peruvian gastronomy is characterized by having a special flavor and an infinite variety that can be enjoyed in every corner of the country, as a result of the influence of various cultures, as well as the use of inputs from the area. Such is the case of Amazonian cuisine, considered one of the most exquisite in the world due to the indisputable use of its ingredients, flavors and textures.
One of the flagship dishes is the Juane. Born in the city of Moyobamba, in the high jungle of Peru, this tasty chicken stew, seasoned with spices and covered by bijao leaves, is a true delicacy due to its special taste, soft aroma and unique presentation. Although it is enjoyed throughout the year, it is in the traditional Fiesta de San Juan that it is prepared with the greatest care.The juane is like a tamale, typical of the gastronomy of the Peruvian jungle and is widely consumed during the San Juan festival that is celebrated on June 24 of each year in honor of Juan Bautista.
But there is a dish that is the quintessential icon of jungle food: Tacacho with Cecina. Its incomparable flavor has made it the most requested by tourists who walk through the different cities of the Amazon.
CONCLUSION: The most exquisite typical dishes are the tacho with jerky and the juane, they are more popular and consumed during the Feast of San Juan.
Unlike juane, I consider tacacho, it is easier to prepare and does not require much time.
Peruvian cuisine is characterized by having a special flavor and an infinite variety that can be enjoyed in every corner of the country. Its typical dishes that you can find anywhere are: Juane and Tacacho with cecina.
ReplyDeleteJuane is a native dish from Moyobamba that resembles a very large tamale made from rice, chicken or hen and egg. Where the rice covers as if it were a blanket the seasoned chicken and the egg in pieces, a dish with a very pleasant flavor that can satisfy the most demanding palate.
The tacacho with jerky and chorizo
It is an emblematic dish of the Peruvian jungle. It consists of green plantain (fried or roasted) which is crushed and mixed with lard. It is accompanied with cecina (dried and smoked pork meat) and with chorizo (sausage made from the thin intestines of the pig stuffed with well-seasoned ground meat from the same animal).
CONCLUSION
-The creation of the various dishes and beverages representative of the Peruvian jungle is due to the abundance and variety of natural resources (flora and fauna) that house the tropical forests and the interaction with the ancestral customs and traditional techniques of the culture that is constantly recreated by communities.
The Peruvian gastronomy of the jungle is a tourist attraction and a living representation of the collective heritage of various cultures of the place, in turn instilling a feeling of identity and continuity, thereby contributing to promote respect for cultural diversity and creativity. human.
And finally, we must learn to care for and value our great garonomic wealth since it is one of the best in the world.
Keiko Tarrillo
ReplyDeletePeruvian cuisine is characterized by having a special flavor and an infinite variety that can be enjoyed in every corner of the country. Its typical dishes that you can find anywhere are: Juane and Tacacho with cecina.
Juane is a native dish from Moyobamba that resembles a very large tamale made from rice, chicken or hen and egg. Where the rice covers as if it were a blanket the seasoned chicken and the egg in pieces, a dish with a very pleasant flavor that can satisfy the most demanding palate.
The tacacho with jerky and chorizo
It is an emblematic dish of the Peruvian jungle. It consists of green plantain (fried or roasted) which is crushed and mixed with lard. It is accompanied with cecina (dried and smoked pork meat) and with chorizo (sausage made from the thin intestines of the pig stuffed with well-seasoned ground meat from the same animal).
CONCLUSION
-The creation of the various dishes and beverages representative of the Peruvian jungle is due to the abundance and variety of natural resources (flora and fauna) that house the tropical forests and the interaction with the ancestral customs and traditional techniques of the culture that is constantly recreated by communities.
The Peruvian gastronomy of the jungle is a tourist attraction and a living representation of the collective heritage of various cultures of the place, in turn instilling a feeling of identity and continuity, thereby contributing to promote respect for cultural diversity and creativity. human.
And finally, we must learn to care for and value our great garonomic wealth since it is one of the best in the world.
In the Peruvian Northeast, 'taka chu', two words of Quechua origin meaning “hit him”, merge to give the name to the tacacho: one of the most popular dishes of the jungle prepared with roasted green banana and crushed in a round dough, seasoned with pork lard and accompanied with cecina, the name given to smoked pork meat throughout the country.
ReplyDeleteTacacho con cecina is usually served with Amazonian chorizo and coconut sauce. Its consumption varies depending on the region where it is prepared. In our region it is cooked for breakfast and accompanied with coffee or a fruit soda, while in other regions of the forest it is consumed at lunch or dinner.
Cecina is a healthy food, provides a little more fat than turkey breast and does not increase triglycerides as it happens with bacon, this makes it an appetizing option for athletes who want to increase their muscle mass. It also has a high nutritional level that provides protein, calcium, magnesium and phosphorus, which is why some health specialists think it is healthier than chicken and beef.
In conclusion, the popularity of this dish has crossed the jungle borders, currently it can be tasted in several areas of Peru and in some countries of the region. This shows that our gastronomy pleases many palates worldwide.
BY SILVIA RIOS TORRES