The Andean Speciality – Cuy Frito

Reserved for fiestas and celebrations this is Ecuadors signature dish and a treat for all the family.

Preparation Time: 1.5 hours

Cooking Time: 30mins

Ingredients:
–   1 large Guinea pig (5months old should do)
–   100ml Canola Oil

Method

1) Choose your Guinnea Pig. You want a firm hold on his head and body, close your eyes, count to 3 and SNAP! If you didn’t kill it first time round, try again.

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2) Now drain the blood, a quick cut to the throat will do the trick and then just hold the Guinnea pig upside down for a few minutes?

 

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3) Next remove the fur: first dip the animal in boiling water then pull the fur off as quickly as possible – careful not to burn yourself! Any little bits of fur remaining burn off over fire or gas cooker.

 

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4) Now remove the insides, everything goes except heart and liver.

5) Then cut the animal into 4/5 portions.

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6) Boil for 10mins then fry till golden brown and crispy.

Alternatively: marinade over night and give it the full oven roast the next day (we did both).

Serve with fresh mountain potatoes, choclo, rice or plantain and enjoy with a little Chicha de Manzana.

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Fry till golden brown and enjoy the feast
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Enjoy with friends and family
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