Description[]
Roasted guinea pig|Meerschweinchen
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 milk
Directions[]
- 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.
- If your community is especially progressive, rice may be substituted for the potatoes.
Peanut Dipping Sauce[]
- Fry onions until golden brown, then add other ingredients.
- Cook at low heat for at least half an hour.