TAKE your tastebuds on a trip to the Amazon and give this modified version of a popular jungle recipe a go. Some of the more exotic ingredients such as heliconia leaf have been swapped for easier-to-find alternatives and you could opt to add some finely sliced fresh chillies if you like a bit more bite.

The name translates roughly from Quechua to English as "wrap, cook in fire''.

Dunu cuabi

Serves 4

INGREDIENTS:

1.5kg white-fleshed fish

4 small banana leaves

3 limes

2 capsicum

half a bunch of shallots

½ tsp salt

½ tsp ground pepper

½ tsp cumin

½ cup vinegar

5 cloves garlic

cooking string.

METHOD: Cut fish into generous chunks, thinly slice the capsicum, garlic and shallots.

Juice two of the limes and add the juice to a bowl with the rest of the ingredients and mix well together.

Place two banana leaves underside up, place half of the mixture in the centre before folding the sides in and then the bottom up and tying it at the top (similar to the end of a bonbon). Repeat for the other half of the mixture so there are two portions per leaf parcel.

Place on a barbecue grill or wire rack over an open fire (out of direct flame) for about 40 minutes. Turn the parcels regularly, about every 10 minutes or so.

Serve with wedges of lime, rice and salad.