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To Europeans it may sound extraordinary, but in the Andean region guinea pigs are not pets – they are a delicacy! Long before the time of the Incas, these endearing little creatures were used as food, and ever since they have been bred solely for that purpose. Even today they remain an important source of protein.
Back home, hardly anyone would think of frying a guinea pig. Out of pure curiosity, though, many people would still like to know how a guinea pig is actually prepared. So we have put together a typically Peruvian recipe for „Cuy Chactado“ (fried guinea pig) for you.
If you are planning to take a trip to Peru yourself one day, we would definitely recommend trying this „delicacy“ there at least once – after all, this traditional dish is an important part of Peru's unique culture and history.
A restaurant recommendation: the Cuy Pequinés at the restaurant „Chicha“, run by top chef Gaston Acurio in Cuzco!
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Ingredients:
2 guinea pigs, fur removed but not skinned, gutted and cleaned
12 potatoes
100 g roasted peanuts
100 g salted crackers
100 ml water
300 ml salsa sauce
2 cloves of garlic
Salt
Fat for frying
Rub the guinea pigs with salt.
Crush the garlic clove and stir it into the salsa sauce. Brush the guinea pigs with the sauce mixture.
Fry the guinea pigs in hot fat on both sides for about 30 minutes.
Boil the potatoes.
Finely chop the peanuts and toast them briefly in a pan. Add 100 ml of water and the remaining salsa. Dissolve the crackers in the sauce. The sauce should not be too runny. Season to taste with salt, pepper and Tabasco if needed.
Cut each guinea pig in half and serve with the potatoes and sauce.
¡Buen provecho!
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