Peruvian Cuisine XII: Andean-Style Cuy Chactado

Ingredients

• 1 whole guinea pig, cleaned and gutted
• 1 cup toasted cornmeal (cancha) or wheat flour
• 3 garlic cloves, ground on a stone mortar (batán)
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon Maras salt (or regular salt)
• Vegetable oil or lard (traditional option)
• Native Andean potatoes, boiled in clay pot
• Fresh rocoto peppers and herbs from the highlands (muña, huacatay) for garnish

Preparation

1. Rustic marinade on the batán

• Grind garlic, salt, cumin, and pepper on a stone mortar (batán) until it forms an aromatic paste.
• Rub this mixture all over the guinea pig, inside and out. Cover with muña leaves and let it rest for about an hour to absorb the flavors.

2. Coating with cancha flour

• Dredge the guinea pig in toasted cornmeal, which gives a crispy texture and smoky flavor.

3. Frying over wood fire

• Heat plenty of oil or lard in a clay skillet over a wood-fired stove.
• Place the guinea pig in the skillet and press it with a clean flat stone (chactana) to keep it flat.
• Fry over steady heat until the skin is golden brown and crispy on both sides.

4. Highland side dishes

• Serve with boiled native potatoes and fresh rocoto pepper salad.
• In some communities, it’s also paired with mote (hominy) or tender fava beans, plus a warm muña herbal infusion.

Source: ChatGPT

Photo: Elbrujo.pe