Guinea pig chactado is one of the most popular dishes in Peru and highly appreciated by its residents, both for its delicious flavor and the proteins contained in this animal.
Guinea pig chactado is a dish originating from the Peruvian Andes region. The consumption of guinea pigs, or cavies, was common among pre-Columbian civilizations in the area, who considered them an important source of proteins.
Over the years, this peculiar animal became a fundamental ingredient in Peruvian cuisine. The term "chactado" refers to the technique of flattening and frying the guinea pig, which allows it to acquire a crispy texture on the outside and tender on the inside.
Now, we invite you to learn in detail how to prepare this delight. Enjoy your meal!
Guinea Pig Chactado
Ingredients
2 Whole eviscerated guinea pigs
Juice of two lemons
2 teaspoons of Ground garlic
400 grams of Corn flour
3 cups of Vegetable oil
1 Chopped garlic clove
½ Chopped red onion
2 tablespoons of Ground ají panca
2 teaspoons of Fresh oregano
½ Sweet potato in chunks
24 Cocked potatoes in halves
2 cups of Vegetable broth
2 tablespoons of Toasted peanut
1 pinch of Salt
Preparation
Step 1 : Wash the guinea pigs with plenty of water, carefully dry with paper towels, and let them rest at room temperature for about two hours.
Step 2 : Then, cut each into four pieces and season with lemon juice, ground garlic, and salt.
Step 3 : Next, pass the pieces through corn flour and fry in a pan with three cups of hot oil over medium heat, for six minutes, until crispy.
Step 4 : In a pot over medium heat, heat the remaining oil and sauté the chopped garlic and onion for four minutes.
Step 5 : Then add the ground ají panca and cook for five minutes.
Step 6 : Add a teaspoon of oregano, the sweet potato, and the cocked potatoes.
Step 7 : Season with a little salt, pour in the vegetable broth, and let cook for 10 minutes, or until the sweet potato and potatoes are cooked and slightly broken apart.
Step 8 : Finally, add the remaining oregano and the peanut.
Step 9 : Remove from heat and serve.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
