Cuy chactado
Cuy chactado is a traditional meat dish in Peruvian cuisine . It is made up of guinea pigs , commonly known as cuy in South America . In the Andes region , the widespread guinea pigs, some of which are kept as pets, have been proven to have been around since around 900 BC. . Chr eaten and are an important source of protein is.
Cuy chactado is a traditional recipe for a special type of preparation that is typical of the southern Peruvian city and region of Arequipa . The guinea pig is gutted and cooked whole, similar to a chicken . The meat is first rubbed with spices, with cayenne pepper playing an important role. It is left to taste for a few hours, then it is sautéed in the pan, weighting it down with a flat stone while frying. The cuy is often served with potatoes and a sauce called salsa criolla . It is customary to place the whole animal on the plate, including the head.
In a source from the 19th century, there is also a variant in which the animal was filled with chilli and small hot pebbles and then cooked.
In Peru, each Andean region has its own recipes for preparing guinea pigs. In Cusco it is z. B. grilled dark brown like a suckling pig .
Web links
Individual evidence
- ^ Frank Hermann: Peru and West Bolivia. 2nd, completely revised edition. DuMont, Ostfildern 2007, ISBN 978-3-7701-6143-0 , p. 222 f.
- ↑ See Cuy Chactado . Information and recipe at: www.cocineroperuano.com. Spanish; Retrieved May 15, 2012.
- ^ Alan Davidson: The Oxford Companion to Food. 1st edition. Oxford University Press, Oxford 1999, ISBN 0-19-211579-0 , pp. 360 f. (English; article Guinea pig ).