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Cuy Asado con Papas
A traditional Andean dish featuring roasted guinea pig (cuy) seasoned with aromatic spices and served with boiled or roasted potatoes. Cuy is a delicacy with deep historical roots in the Andean region.
ð§ ææ
- 1 medium Whole guinea pig (cuy)(cleaned and gutted)
- 1 tbsp Salt
- 1 tsp Black pepper
- 4 cloves Garlic(minced)
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- 1 tbsp Achiote paste
- 0.5 cup Beer(or water)
- 2 lbs Potatoes(such as Papa Chaucha or Gabriela, washed)
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C).
- 2
Rub the cleaned guinea pig all over with salt, pepper, minced garlic, cumin, oregano, and achiote paste. Ensure it is well-coated.
- 3
Place the seasoned guinea pig in a roasting pan. Pour the beer (or water) over it.
- 4
Add the washed potatoes to the roasting pan around the guinea pig.
- 5
Roast for 1 to 1.5 hours, or until the cuy is cooked through and the skin is crispy. Baste occasionally with the pan juices. The potatoes should be tender.
- 6
Serve the roasted cuy with the potatoes. It is traditionally eaten by hand.
ð¡ ããã®ã³ã
- âEnsure the guinea pig is thoroughly cleaned before preparation.
- âFor extra crispiness, you can increase the oven temperature during the last 10-15 minutes of roasting.
- âCuy is a delicacy and may be an acquired taste for some. It is rich in protein and has a unique flavor.
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- Instead of roasting, cuy can be deep-fried (Cuy Chactado).
- Serve with a side of salsa criolla (onion and tomato salad) or aji sauce.