Peruvian Guinea Pig (Cuy) Recipe
The following guinea pig (Cuy) recipes are based on the traditional authentic Peruvian national dish, Cuy, named so because of the noise a guinea pig makes (pronounced ‘kwee’). Guinea pig Cuy is a delicacy that is very typically associated with typical Peruvian cuisine, even though it is mostly served on special occasions rather than as a dish eaten regularly.
There are different methods of cooking guinea pig Cuy meat, the main ones are Cuy al horno (sometimes also called Cuy al palo or Picante de cuy), and Cuy Chactado. Cuy al horno is baked or spit-roasted whilst Cuy chactado is fried in spices.
Side note: if you love Peruvian cooking you have to check out Peru: The Cookbook for more amazing recipes from Peru!
Cuy al horno recipe
- Guinea pigs (cuy) – 4
- Garlic – 1 bulb
- Green or yellow peppers – 2
- Ground, roasted peanuts – 100g
- Chili panca
- Hard boiled eggs – 4
- Crush or finely chop the garlic and combine with salt, cumin and pepper to create a seasoning
- Marinate the guinea pig in the seasoning and leave to rest for 2-4 hours
- Prepare a hot grill, put a skewer through the body of each guinea pig and place on to the grill, turning occasionally
- Meanwhile, boil the potatoes in a pot of boiling water
- Finely chop the peppers, mix with chili panca, minced garlic and the ground peanuts
- Spoon the mixture into a frying pan with a little oil and cook for 5 minutes
- Once the potatoes are boiled, cut into slices and place on the plate with the cooked guinea pig, then drizzle over the sauce
Cuy chactado recipe
- Guinea pig – 1
- Salt and pepper
- De-hair the guinea pig, gut and clean it, then pat it dry
- Mix the cumin, salt and black pepper, then rub it in to the guinea pig
- Cover the guinea pig in flour and place it in a pan of hot oil
- Turn occasionally to cook evenly
- Prepare a salad of tomatoes, onions and potatoes
- Serve and enjoy!
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