Roasted Guinea Pig (cuy Al Horno)

Roasted Guinea Pig, also known as Cuy al Horno, is a traditional dish from Inca Cuisine that is popular in the Andean regions of South America. This flavorful and tender roasted meat is a delicacy that is often served during special occasions and celebrations.

Gluten Free Dairy Free Main Course Inca Traditional Andean Celebration
Roasted Guinea Pig (cuy Al Horno)

Ingredients

  • 1 whole guinea pig, cleaned and gutted
  • 4 cloves of garlic, minced
  • 1 tablespoon of cumin
  • 1 tablespoon of paprika
  • Salt and pepper to taste
  • 4 potatoes, peeled and sliced
  • 4 ears of corn, husked
  • 1 cup of peas
  • 1/2 cup of vegetable broth

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the guinea pig with minced garlic, cumin, paprika, salt, and pepper, rubbing the seasonings inside and outside of the meat.
  3. Place the seasoned guinea pig in a roasting pan and arrange the sliced potatoes, corn, and peas around it.
  4. Pour the vegetable broth into the pan.
  5. Cover the pan with foil and roast in the preheated oven for 1 hour, basting the guinea pig with the juices halfway through.
  6. Remove the foil and continue roasting for an additional 15 minutes to crisp up the skin.
  7. Once cooked, transfer the roasted guinea pig and vegetables to a serving platter.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Fat
15g
Carbohydrates
10g

Supplies

Roasting pan Foil

Tools

Oven

Serving suggestions

Served with aji sauce and a side of salad.

Tips & tricks

Make sure to thoroughly clean and gut the guinea pig before seasoning and roasting.

Cost

$20