The roasted guinea pig is one of the most consumed dishes in Peru by both visitors and locals due to its substantial nutritional value and flavor. Its unique preparations make it more attractive and sought-after by everyone.
The guinea pig is a species of rodent from the Cavidae family, originating from the Andean regions of South America such as Peru, Bolivia, Ecuador, and Colombia. This animal is also known as a cobaya, cuye, guinea pig, or, scientifically, Cavia porcellus.
This small rodent can weigh up to 2.9 kg, has a broad body covered with bristly, straight hair in various colors and swirls, a wide head with small ears, and short legs with a varying number of toes.
Guinea pigs hold significant importance in Latin America, particularly in Peru, where their breeding is crucial for many Peruvian families because these animals require much less space than other livestock species.
There are projects initiated by the Peruvian government to encourage the breeding of guinea pigs, which can be for economic purposes or as a source of food, as they help combat anemia.
The origin of the guinea pig dates back to the Inca era, where they were consumed, used in rituals, and served in celebratory dishes. Their consumption was linked to important feasts celebrating Mother Earth (Pachamama). One belief was that if a guinea pig had red eyes, it indicated that the Inca family had not yet finished asking for forgiveness for their deeds.
Today, some of these beliefs persist with variations, such as some shamans (persons believed to possess supernatural powers) using the guinea pig to "heal" or "cure fright."
Guinea pig meat is highly nutritious, containing essential amino acids and fatty acids for human nutrition. According to the National Institute of Health (INS) and the National Food Center of the Ministry of Health (MINSA), guinea pig meat surpasses the nutritional values of other meats.
The approximate nutritional content of guinea pig meat includes 20% protein; 1.6% fat; and 1.2% minerals, among which calcium, phosphorus, iron, and zinc are prominent.
Peru boasts a rich variety of traditional dishes, and its overall cuisine delights both locals and visitors alike. The roasted guinea pig is an exquisite dish renowned for its flavor and preparation.
There are various dishes and preparations; however, one of the most desired is Roasted Guinea Pig. The recipes vary depending on the region and the ingredients used. Here we present an easy recipe to follow to enjoy this dish.
Ingredients:
Preparation:
As a representative dish of Peru and its regions, it is possible to find roasted guinea pig in various rural restaurants throughout the city of Cusco. One of the most popular places is Tipón, where various restaurants prepare Cusco-style dishes in abundance.
In Peru, guinea pig is prepared in various ways, including Roasted Guinea Pig, Fried Guinea Pig, Guinea Pig on a Stick, Guinea Pig Stew, Pachamanca, and others.
Fried Guinea Pig is characterized by its preparation with flour on the seasoned guinea pig, followed by frying in oil. This dish is distinctive of the Arequipa region and is served with fried potatoes and salad.
Guinea Pig on a Stick is a traditional preparation for those without an oven. The guinea pig is placed on a stick and cooked over a fire until it is done, often served with golden potatoes, sauce, or tortillas.
Unlike the previous dishes, Guinea Pig Stew is a casserole made with guinea pig meat, corn, potatoes, seasoned with onions, peanuts, and is accompanied by rice.
Pachamanca is one of the most traditional dishes in Peruvian cuisine, celebrated every first Sunday of February. For cooking, a stone oven is used where meats, vegetables, and fruits are placed, covered with earth until cooked, and then removed from the ground to be shared.
It is recommended to season the meats a day before cooking.
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