Roasted guinea pig is a food dish that can be strange in other cultures such as Europe. It is a traditional and popular elaboration in some South American countries such as Ecuador. In this article, we will tell you about its history and explain how to make it.
Below you have an index with all the points that we are going to deal with in this article.
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History
The guinea pig, also known as guinea pig, guinea pig o guinea pig, is a rodent of approximately 30 cm whose origin is in Peru, Ecuador, Colombia and Bolivia. For more than 2.000 years, the inhabitants of this area feed on this animal.
Therefore, today, in Ecuador, especially in the Andean or Sierra Region, it is typical to cook and consume guinea pig during the holidays, for example at Christmas. That is why in rural areas they are raised in private homes or on farms. One of the provinces where it is most prepared is Imbabura.
This animal is a complete food whose properties are quite beneficial, since it has a high protein index and is low in fat. For this reason, the natives of this area have continued with the tradition of this food dish.
Today, it is possible to find roast guinea pig in many restaurants in the country. Even, for several years, the International Cuy Festival has been organized. Some of the specialized establishments are the following:
- The House of the Cuy, Huaca (Carchi)
- The Ambateñita, Cotocollao (Quito)
- Mama Clorinda, The Marshal (Quito)
- Guajibamba, Cuenca
- The House of the Cuy, Sangolquí
Ingredients
The ingredients and the way of preparation may vary in each area. In general, to prepare the dressing, the following foods are used:
- 3 cloves of garlic
- 1/2 red or red onion
- 2 long onions or chives
- 1/2 bell pepper
- 2 tablespoons of cumin
- 2 tablespoons of salt
Also, to cook the salsa that accompanies the roasted guinea pig, we need these ingredients:
- guinea pig viscera
- Milk
- 2 white onions
- 4 ounces (100g) roasted peanuts or cocoas
- 1 tablespoon of achiote (spice)
- 2 teaspoons of salt
- 1 teaspoon cumin
Preparation
First of all, you have to peel the guinea pig and remove the entrails. The ingredients of the dressing are blended and the guinea pig is seasoned. After this, it should be left to rest for about 12 hours. Then the guinea pig is grilled or baked for about an hour and a half.
On the other hand, you have to prepare the sauce. To do this, the following steps are followed:
- Wash and cut the viscera of the guinea pig
- Make a rehash with onion, achiote, salt and cumin
- Blend the milk with the peanuts and add to the fry
- Bring to a boil, add the viscera and cook for ten minutes
In addition to the sauce, the guinea pig is served with potatoes or cooked potatoes, avocado, lettuce and tomato, and is served with the previously prepared sauce.
Other variants
Although roast guinea pig with potatoes is the most widespread version of this dish in Ecuador, there are multiple variants. For example, some people make it spicy to give it a special flavor.
It can also be cooked in different ways, such as stew. As for the potatoes that accompany it, they can also be of different types.
In addition, in other countries it is made in various ways. One of the most prominent is that of guinea pig or fried, traditional from Peru, especially from the department of Moquegua.
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