Recipe: Peruvian Cuy (Guinea Pig)

Coming right from the Andean region of the country, there’s a quirky dish with a huge Afro-Peruvian influence.

And although it’s a recipe that can also be found in countries like Ecuador, Colombia and Bolivia,Peruvian cuy is a culinary delicacy ready to be enjoyed.

With its soft texture and spicy texture, guinea pig is very high in protein and low in fat and cholesterol; it has a flavor similar to rabbit. 

Peruvian cuy (which by the way is named after the sound the animal makes: “kwee”) can be cooked in two different ways:

Cuy chactado, which means deep-fried with spices; andcuy al horno, which is roasted and served on a stick. We will concentrate on the most knownPeruvian cuy chactado. 

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Why is Peruvian cuy so popular?

You might be wondering “Why do people enjoyPeruvian cuy so much? What is so special about it?” and well, we know it’s hard to understand how this tiny animal can become your meal. 

Like any other country, Peru has some super exotic dishes that might not be as common as the rest, but it’s still a part of its culture. 

Peruvian cuy or guinea pig is a meal that is cooked, served and enjoyed mostly on special occasions, or in fancy restaurants ready for adventurous eaters out there.

If you consider yourself one of those people, keep reading to learn the recipe forPeruvian cuy, a dish typically served with salad and its traditional potatoes. 

Ingredients for Peruvian Cuy

• 4 large cuys (also called guinea pigs)
• 1 clove of garlic full or one tablespoon minced or chopped garlic
• 2 green or yellow peppers
• 2 tablespoons of ají panca paste. (You can find it here)
• 2 tablespoons of ají amarillo paste. (You can find it here)
• 8 big yellow potatoes boiled and skinned
• Guinea pigs’ hearts, livers, thoroughly cleaned. (Some recipes also use the cuy’s intestines)
• 4 hard-boiled eggs
• 10 scallions
• 1 tablespoon of crushed and roasted peanuts
• 1 cup of cooking vegetable oil or margarine
• 1 ½ teaspoons of cumin powder
• 1 ½ teaspoon of salt

Preparation

• Take thePeruvian cuy or guinea pigs and cut them or quarter them with a big knife. Some people prefer to serve it complete, it’s up to you. Add salt, pepper, cumin and pepper to season the meat. Let it rest for a while.

• Put some vegetable oil in a pan and turn the fire on high. Put the guinea pig pieces in and fry them until they turn a golden brown color and reach a crispy but not hard texture. Place the meat aside in a warm plate. 

• In a separate pot, boil the potatoes and peel them. 

• Take a big skillet and add a bit of vegetable oil. Put the garlic, ají panca, ají amarillo, peppers over high heat and let it cook for a couple of minutes, maximum 5 minutes.

• Make sure to never stop mixing and scraping the mix to stop it from sticking to the skillet. The mix should reach a nice golden brown color. Set them aside and leave the skillet free for later.

• Chop the scallions, separating the white bulbs from the green stalks.

• Add the scallions finely chopped into the skillet with some more cumin.

• In a separate pan with a bit of oil, place the hearts and livers of the guinea pigs with crushed peanuts. When the meat is fully cooked place it in a food processor or blender and liquefy it. 

• Take this liver and hearts mix and combine it with the garlic, ají and peppers mix in the skillet once more. 

• Take the boiled and peeled potatoes and slice them in thick slices. Place them over the plate like a bed. 

• Placed the cooked (fried)Peruvian cuy in pieces over the bed of sliced potatoes. Drizzle the sauce over the meat and potatoes.

• Let the dish rest for 10 minutes and serve.
  

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Who said you need to travel the world to try the most amazing and exotic dishes? Gather your ingredients, follow our recipe and enjoy this mouth-watering Peruvian dish on a family dinner. Discover the truly delicious taste thatPeruvian cuy hides in every bite.