Cuy (Peruvian Roasted Guinea Pig)
Cuy, or roasted guinea pig, is one of Peru's best-known and most traditional dishes. It has been consumed in the Andes region for centuries and is prepared for special occasions and celebrations. The guinea pig is usually roasted whole so that it remains crispy on the outside and juicy on the inside. The seasoning is simple but rich, allowing the natural flavors of the meat to shine. It is traditionally served with boiled potatoes and corn, which complement the intense flavor of the roasted meat. If you want to try a truly authentic Peruvian dish, cuy is an excellent choice!
Ingredients for this recipe
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Preparation Steps
1
Clean the guinea pig, remove the entrails, and rinse thoroughly in cold water. Pat dry with paper towels.
2
In a bowl, combine the salt, pepper, cumin, crushed garlic, lemon juice, and paprika. Rub this marinade all over the guinea pig, inside and out. Let it rest for at least 2 hours, or preferably overnight in the refrigerator.
3
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on it.
4
Place the marinated guinea pig on the rack and roast for 45-60 minutes, basting occasionally with oil to ensure the skin becomes crispy.
5
Meanwhile, peel the potatoes, cut them into larger pieces, and boil in salted water for about 20 minutes, or until tender.
6
Cook the corn separately in a pot of boiling water for about 10 minutes.
7
When the guinea pig is golden brown, remove it from the oven and let it rest for 5 minutes.
8
Serve the roasted guinea pig with boiled potatoes and corn in a traditional Peruvian style.
