Arequipeño dish: Cuy Chactado

The guinea pig is one of the most popular dishes in Peru and that most adore its inhabitants because of its flavor and the proteins that this animal has. However, few people know how to prepare it, so we share your recipe below.

INGREDIENTS

-2 whole eviscerated guinea pig
-2 juice of 2 lemons
-2 teaspoons ground garlic
-400 grams corn flour
-3 cups of vegetable oil
-1 chopped garlic clove
-1/2 red onion, chopped
-2 tablespoons ground chilli pepper
-2 teaspoons fresh oregano
-1/2 sweet potato in pieces
-24 cocktail potatoes in halves
-2 cups of vegetable broth
-2 tablespoons of toasted peanuts
-Salt

PREPARATION MODE

Wash the guinea pigs with plenty of water, dry them carefully with absorbent paper and let them stand at room temperature for about two hours. Then cut each into four dams and season with lemon juice, ground garlic and salt.

Then, pass the guinea pig prey cornmeal and in a skillet over medium heat heat three cups of oil and brown the prey on both sides for six minutes, or until crispy. Now, let reserve.

Then in a pot over medium heat, heat the remaining oil and brown the chopped garlic and onion for four minutes. Then add the ají panca and let it cook for five minutes.

Now, add a teaspoon of oregano, sweet potato and cocktail potatoes. Then season with a little salt, pour the vegetable stock and let it cook for 10 minutes or until the sweet potato and the potatoes are cooked and even a little undone.

Finally, add the remaining oregano and peanuts, to remove from the fire and serve. It is recommended to accompany with a stew of potatoes and sweet potato.

So now you have no excuse to stop enjoying a delicious dish of guinea pig.