For many people, eating guinea pig is a challenge, since various myths have been created around their preparation. It is one of the animals typical of Peru, Ecuador and Bolivia, dating from pre-Inca times, as indicated by the ceramics found with its image. Later it was taken to Europe by the Spanish colonizers where they began to form breeding places.For many Peruvians, it is a delicacy of culinary art. At present, in the Peruvian gastronomy it develops an extremely important role, especially in the food of the mountains and the new neo-Andean food. On the other hand, many healers use it in their ceremonial rites.
It is considered as an animal native to the Andean region and typical of our mountain ranges and it is stated that it was bred and consumed since time immemorial, since it has been found inside the burial sites of pre-Inca and Inca mummies. One of the most relevant examples are the Mochica ceramics. It is assumed that their upbringing and consumption was very important for ancient Peru. There are still people who are reluctant to eat guinea pig, often because of the presentation on the plate or simply because they think that they do not have much meat and sometimes is extrange for those who have guinea pigs as pets.
Breeding them is not complicated because they need a small space and they feed on alfalfa, their staple food. You can also feed them with bran, vitamins to grow strong and even drink "chicha de jora"(corn juice). In addition they multiply in large quantities, however they are delicate and one should have them at a good temperature if they die easily. The pure breed is short and reddish in color and the mixed ones are combined with white. It is characterized by being gentle but always alert. They are very quiet animals, passive and accessible and easily reared. In some countries they are breeded as pets. Most guinea pigs are breeded as a family and very few to commercially. If you want to breed one, the place or cage should be located in a quiet area, protected from strong air, cold, excess moisture, strong direct sun. It should usually be cleaned with water and a cloth and preferably do not use detergents, these animals are very delicate. Also they have little vitamin C, for that reason it has to be fed properly with this vitamin, without giving citrus fruits but products that contain that vitamin.
The guinea pig is an animal that has a high nutritional level. It has a high protein level, is low in fat, Omega 3, minerals, vitamins and retains a high iron intake, extremely important.
Preparing guinea pig (cuy) meat is something delicate, but it is varied and exquisite. Here we have a sample: Cuy roasted, Cuy roasted on coals, Cuy in Pachamanca proper of Huancayo in Junín, Pepián of cuy from Cusco, Cuy in peanut sauce, cuy chactado or the own stone of Cusco and Arequipa, the culinary novelty ti-pa-cuy to the Chinese style that is spreading with the new Andean novo food etc. Currently there are many traditional restaurants that present novel proposals for the guinea pig preparation.
The Congress of the Republic of Peru has decided to declare the domestic guinea pig as a native species of Peru, and is a Natural Patrimony of the Nation, and a day of celebration in the month of September. Also celebrated the second Friday of October is the National Day of the Cuy, as a product.
The guinea pig was a sacred animal for the Incas and its meat was very much appreciated at that time. Today, guinea pigs continue to be consumed in some Andean countries. Now you will learn to prepare a delicious guinea pig dish.The recipe for cooking (roasted, baked or fried) may vary by country. In the Peruvian highlands, people prefer to eat fried guinea pig.To prepare it you need the following ingredients:
Once peeled and without guts, season the guinea pig with salt and ground garlic. Then, fry the prey in hot oil, covering the pan well. When the guinea pig is golden on both sides it means that it is ready, Also you can accompany the dish with french fries and a delicious salad.
In our region the broths are formidable restorative heat and nutrition, because the climate is cold and laborious task. An example of this is the guinea pig, an inlet dish that the diner finds in it a source of energy, which repairs not only the physical body, but is also an authentic "uplifted spirit". Cuy soup, likewise, is consumed with curative purposes, to prevent and stop neoplasia, because in its preparation its nutraceutical properties are maintained. The broth is composed of yellow potato, celery, onion, pumpkin, pore, carrot, turnip, angel hair noodles, muña and a clove of garlic crushed. Its preparation is simple and its cooking takes 15 minutes. For the preparation the main ingredients it is advisable to have a male guinea pig between two and three months of growth, and should have an approximate weight of 900 grams. Also, it must have been fed with alfalfa, which is the "queen of forages" for its high nutritional value of proteins, fiber, vitamins and minerals.
Its preparation begins by boiling the water, along with the guinea pig chopped in a necessary amount of water and at the first boil , you have to throw the liquid to remove the smell. Then in another pot you have to boild the guinea pig and, as the minutes pass, the pot is uncovered from time to time to add the celery, pumpkin, crushed garlic, pore, carrot, turnip, yellow potatoes, muña and noodles angel, its cooking is between 12 to 15 minutes of bubbling the liquid, guinea pig and other ingredients in the pot, being ready to serve the diner the exquisite broth.
The guinea pig soup is a nutritious starter and has 20.3% protein against other species, has a lower percentage of cholesterol than other meats. It has a high concentration of collagen, which helps the blood to coagulate and facilitates good healing of wounds, also its consumption of meat helps to develop neurons.
The guinea pig soup is an acceptable food for people suffering from cancer, cholesterol and because it is nutritious its consumption should be promoted.