Cuy Chactado (Peruvian Guinea Pig Recipe)
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Course
Main Course
-
Cuisine
Peruvian
Cuy Chactado (Peruvian Guinea Pig Recipe)
Description
This Peruvian recipe begins by cleaning and portioning the guinea pig, then marinating it with fresh lemon juice, garlic, and salt to add tang and depth. The meat is coated in cornmeal, which crisps during frying in hot vegetable oil, producing a crunchy exterior with tender meat inside. The broth-based side dish combines browned garlic, onion, and aji panca chili powder to impart a smoky, mild heat, sautéed with sweet potatoes and cocktail potatoes until tender. Roasted peanuts and fresh oregano finish the dish, contributing texture and herbal notes.
Served together, the crispy fried guinea pig aligns with the rich, spiced vegetable mixture, exemplifying a distinctive cultural culinary experience reflective of Peruvian flavors and ingredients. This dish can be the centerpiece of a meal showcasing authentic regional cuisine.
Ingredients
- 1 whole guinea pig or "Cuy" (eviscerated)
- 1 lemon juice fresh
- 2 tsp garlic ground
- 200 g cornmeal
- 3 cups vegetable oil
- 1 garlic minced, cloves
- ½ red onion chopped
- 2 tbsp aji panca chili powder ground
- 2 tsp oregano fresh leaves
- ½ sweet potato cut into pieces
- 12 cocktail potatoes cut in halves
- 1 cup vegetable broth
- 2 tbsp peanuts roasted
- salt
Instructions
How to Cook Cuy Chactado
- Wash the guinea pig with plenty of water, dry it carefully with absorbent paper, and let it sit at room temperature for approximately two hours. Then cut it into four sections and season them with lemon juice, minced garlic, and salt.
- Cover the guinea pig sections with cornmeal, then heat the 3 cups of vegetable oil in a pan and fry them on both sides for about 7 minutes, or until they’re crispy.
- Heat the remaining oil in a pot over a medium heat and brown the minced garlic and onion for about four minutes. Then add the aji panca and let it cook for another five minutes.
- Now, add a teaspoon of oregano, the sweet potato slices, and the cocktail potatoes. Then season it with a little salt and pour in the vegetable broth. Let it all cook for about 10 minutes or until the sweet potatoes and cocktail potatoes are cooked.
- Finally, add the remaining oregano and peanuts, remove it from the heat, and serve it alongside the fried guinea pig pieces.
Notes
- Guinea pig sections are marinated with lemon juice, ground garlic, and salt before frying to enhance flavor.
- Cornmeal coating ensures a crispy crust when fried in vegetable oil.
- The vegetable side uses aji panca chili powder and roasted peanuts to add smoky flavor and texture.
- Cooking the sweet potatoes and cocktail potatoes in broth infuses them with savory depth.
User Reviews
Overall Rating
4.9
You'll Also Love
