Roasted Cuy

Description
Roasted guinea pig

Ingredients

 * 2 large animals
 * 2 red onions, chopped
 * 4 cloves of garlic, chopped
 * 2 tsp cumin
 * 1 tsp white pepper
 * 2 tsp of salt
 * 2 tbsp water
 * 2 tbsp oil
 * annatto (for coloring)

Peanut Dipping Sauce

 * 2 tbsp lard
 * annatto coloring
 * 2 white onions, chopped
 * 2 cloves garlic
 * salt
 * pinch of cumin
 * 1 large cup of roasted and ground coffee with peanuts
 * 3½ cups milkload   hand

Directions

 * 1) Mix ingredients well and spread over the inside and outside of the animal.
 * 2) Allow to marinate for up to one day to allow flavors to meld.
 * 3) Before roasting, remove excess marinade to avoid scalding.
 * 4) The spit should be inserted into the back part of the animal and exit from the jaw.
 * 5) Once on the stick, tie the front and back feet, stretching out the legs.
 * 6) Put on grill, turning manually.
 * 7) Continue to apply lard to the skin to avoid drying out the meat.
 * 8) The cuy is ready when the skin is close to bursting.
 * 9) Serve with boiled potatoes sprinkled with coriander, chilies, and the following peanut sauce.
 * 10) If your community is especially progressive, rice may be substituted for the potatoes.

Peanut Dipping Sauce

 * 1) Fry onions until golden brown, then add other ingredients.
 * 2) Cook at low heat for at least half an hour.