The makings of a juane.
Before lunch, we had a cooking class on how to make juanes – a leaf-wrapped concoction of rice, chicken, a hard-boiled egg, olives. Juanes, upon completion, are said to resemble a head and neck and are apparently named after St. John the Baptist (you know – the one that got beheaded). And for lunch we had, you guessed it, juanes!
The makings of a juane.
Our chef begins the demonstration as Mark looks on.
Two criss-crossed leaves & a pile of rice serves as the base for the hard-boiled egg, chicken, and other contents.
Topped with another scoop of rice, the leaves are gathered, forcing the contents into a compact ball.
A quick tie around the gathered leaves, which are then folded over double and tied again.
The completed juane.
Shirley assembles the next one.
Lunch featured a yellow theme, with rain visible moving in from behind.
Frogs and cecropia pods completed the table decorations.
Evidence: doncella fish shish-kebab with juane.
Evidence, dessert: zapote ice cream.
Looking out the cabin window after lunch and before nap.
Relaxing with my feet up - watching the rain outside.
A bit later, Jonathan watches the rain and vegetation from the lounge deck, a cup of coffee in his hand.
Rain drops in the flooded forest.
Another vegetation shot because I liked the texture.
A man paddling his canoe - he seems to have harvested bijao leaves, the ones used to make the juane.
Another shot trying to show the immensity of the flooding.
Russet-backed oropendula - now you can see the russet colored back.
