Roasted Cuy

Ingredients
Peanut Dipping Sauce
 * 2 lrg animals
 * 2 x red onions, chopped
 * 4 x cloves of garlic, chopped
 * 2 tsp cumin
 * 1 tsp white pepper
 * 2 tsp of salt
 * 2 tbl water
 * 2 tbl oil
 * annatto (for coloring)
 * 2 tbl lard
 * annatto coloring
 * 2 x white onions, chopped
 * 2 x cloves garlic
 * salt
 * pinch of cumin
 * 1 lrg cup of roasted and ground coffee with peanuts
 * 3 1/2 cup milk

Peanut Dipping Sauce:
 * Mix ingredients well and spread over the inside and outside of the animal. Allow to marinate for up to one day to allow flavors to meld. Before roasting, remove excess marinade to avoid scalding. The spit should be inserted into the back part of the animal and exit from the jaw. Once on the stick, tie the front and back feet, stretching out the legs. Put on grill, turning manually. Continue to apply lard to the skin to avoid drying out the meat. The cuy is ready when the skin is close to bursting. Serve with boiled potatoes sprinkled with coriander, chilies, and the following Peanut sauce. Rice may be substituted for the potatoes.


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