|
|
 |
Guinea pigs are popular food in Peru, we are told.
Now we don't want the British Cavy Council to be up in arms - but in the interests of culinary experiment we publish here two recipes from the Sunday Telegraph and several others we chanced upon... You never know when you might need them.....
The whole guinea pig is marinated overnight in spices, including cumin, black pepper, paprika and dried red chillies.
Red and yellow peppers are also liquidised and added to the marinade just before cooking.
After marinating, the meat is barbecued and served whole, but split in two like a fillet.
"Cuyes en salsa de mani" - Guinea pigs with peanut sauce
The guinea pig is seasoned whole with salt and pepper and then slowly deep fried in vegetable oil.
It is then served with a creamy peanut sauce and traditionally accompanied by white rice, fried yuccas and boiled sweet potatoes.
Fried
Guinea Pig (Ayacucho-style)
CUY CHAQTADO
1 guinea pig, de-haired, gutted, and cleaned
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper.
Preheat oil. Dust the carcass with the flour and place it on its back
in the oil, turning to cook both sides. Alternately, the guinea pig can
be cut and fried in quarters.
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes
and slivered onions bathed in lime juice and a bit of salt. Have cold
beer on hand.
(thanks to Juan Fajardo)
 |
 |
|
|