El Cuy (Guinea pig) in Ecuador

Guinea pig

The Cuy, is a rodent whose scientific name is 'Cavia porcellus', is considered worldwide as a pet, and even as an animal in which new medicines and food are usually experienced. However in Ecuador, Colombia, Peru and Bolivia, in fact it has been constituted as a food product of high nutritional value according to the Food and Agriculture Organization of the United Nations (FAO).

In the case of Ecuador, the guinea pig is in fact part of the gastronomy of the Sierra region, made up of 10 provinces of the country, from the province of Carchi, on the border with Colombia, to the province of Loja, on the border with Peru.

Guinea pig origin: Born from the crossing of several species of the genus Cavia in the Andean region of South America, in fact several archaeological records were found from Colombia and Ecuador to Peru and Bolivia. The animal guinea pig weighs up to 1 kg and lives between five and eight years.

Cuy Ecuador

In the Ecuadorian highlands, it is customary to eat roasted guinea pig and locro de cuy, in fact it has become a family tradition, a typical dish at festivities and holidays, thus becoming a great commercial activity for many Ecuadorians.

Guinea pig preparation

For the preparation of the dishes, the guinea pig is sacrificed shortly before the preparation, then it is washed with hot water and all the wool is removed, it is said that the process is quite long and thorough since hair is quite small. After that, they open the guinea pig, remove the organs, and are ready to go to their cooking.
The roasted guinea pig is prepared by crossing it with a stick and putting it on charcoal, it is turned over for an hour while putting an achiote-based condiment so that it becomes even. In the dish, the whole guinea pig is usually served, including the head and legs accompanied by potatoes and some sauce, as well as traditional Ecuadorian chili pepper.
For the preparation of the locro, the guinea pig is cut into quarters, it is flavored with onion, cumin, oregano, achiote refried, and some milk is added, it is also usually done with bean casting, and in all cases you add potatoes. Experts say that a guinea pig between four and five months old is needed to do locro, because the meat must be soft; on the other hand for the roast, the guinea pig must have about six months, so that the leather is more crispy.

More about the Guinea Pig in Ecuador that may interest you

• Cuy Fry
• Roasted guinea pig in Bara
• Chili Pepper Recipe
• Roasted Cuy with Potatoes
• Roasted cuy