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The juane is one of the main dishes of the cuisine of the Peruvian jungle and is widely consumed on June 24, the feast of St. John the Baptist ( San Juan), hence the name. The dish could have a pre-Columbian origin, but it is known that after the arrival of the Spanish people to Incan lands, missionaries popularized the biblical account of the beheading of St. John. This dish's name could therefore be, more specifically, a reference to the head of St. John.

The juane would have been a food usually made for travelers, as they could be stored for long periods without spoiling.