Did you know? - Venture Co WorldwideVenture Co Worldwide Did you know? - Venture Co Worldwide

Blog: Did you know?


Dec 2008

Did you know?

Posted by / in frontpage, South America /

Guinea pig or “cuy” is a traditional dish in the Andean region of Peru and Ecuador. The taste is compared to rabbit, thought delicious, and though difficult to accept for people in other countries who regard guinea pigs as pets, the cuy is a staple of Andean cuisine. They are called “cuy” for the sound they make cuy, cuy.

The cuy has a place in pre-Colombian Inca tradition. Consumed only by the nobility or used as a sacrifice and a means of foretelling the future via the entrails, there is a long History of the Guinea Pig (Cavia porcellus) in South America.

Cuys are today raised commercially and form a nutritious part of the Andean diet. An important part of the Novoandina cuisine, cuys are prepared in varipus ways according to region, but in Peru, they are usually served with potatoes or rice and a savory, spicy sauce. In the Huancayo region, the cuy is preferred fried with a sauce of pepper and achiote. In Arequipa, it is prepared baked as cuy chaktado and in Cuzco, it is baked whole, as a small suckiling pig, with a hot pepper in its mouth. In Huanuco, Tacna and Cajamarca, the preference is also for friend cuy.

Please select the social network you want to share this page with:

We like you too :)

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Donec tincidunt dapibus dui, necimas condimentum ante auctor vitae. Praesent id magna eget libero consequat mollis.