Roasted Cuy (Guinea Pig) - Guinean recipes

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Roasted Cuy (Guinea Pig)

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Yield:

Ingredients:


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

Method:

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.

Rating: 4

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