Cuy al Palo with Aji Sauce

Ingredients

• 1 guinea pig, cleaned and dressed 1 guinea pig, cleaned and dressed
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• For the aji sauce: For the aji sauce:
• 4 aji amarillo peppers, seeded and deveined 4 aji amarillo peppers, seeded and deveined
• 2 cloves of garlic 2 cloves of garlic
• Juice of 2 limes Juice of 2 limes
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 45g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, cumin powder, paprika, dried oregano, vegetable oil, salt, and pepper. Mix well to form a paste.
2. 2.
   Rub the paste all over the guinea pig, ensuring it is evenly coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the marinated guinea pig on the grill and cook for about 30 minutes on each side, or until the meat is cooked through and the skin is crispy.
5. 5.
   While the guinea pig is grilling, prepare the aji sauce. In a blender, combine the aji amarillo peppers, garlic, lime juice, cilantro, and salt. Blend until smooth.
6. 6.
   Once the guinea pig is cooked, remove it from the grill and let it rest for a few minutes. Serve it whole or halved, accompanied by the aji sauce.

Treat your ingredients with care...

• Guinea pig — Ensure that the guinea pig is thoroughly cleaned and dressed before marinating. If guinea pig is not available, you can substitute it with rabbit or Cornish hen for a similar flavor profile.

Tips & Tricks

• For a smokier flavor, you can grill the guinea pig over charcoal or wood fire.
• Adjust the spiciness of the aji sauce by adding more or fewer aji amarillo peppers.
• Serve Cuy al Palo with traditional Peruvian sides like boiled potatoes, corn, and a fresh salad.

Serving advice

Serve the grilled guinea pig with a generous drizzle of aji sauce on top. Accompany it with boiled potatoes and corn for a complete Peruvian dining experience.

Presentation advice

Present the grilled guinea pig on a large platter, garnished with fresh cilantro and lime wedges. The crispy skin and golden color of the meat will be visually appealing.