Moldovan-style Pepián de cuy

Ingredients

In this Moldovan adaptation of Pepián de cuy, we incorporate ingredients and flavors commonly found in Moldovan cuisine. The original Guatemalan dish is traditionally made with local ingredients such as chilies, tomatoes, and tomatillos, which we replace with Moldovan spices and vegetables. Additionally, we use guinea pig meat instead of the more commonly used chicken or turkey in Moldovan cuisine, adding a unique twist to the dish. We alse have the original recipe for Pepián de cuy, so you can check it out.

• 2 guinea pigs, cleaned and cut into pieces 2 guinea pigs, cleaned and cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the guinea pig pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the diced carrots, potatoes, and bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Sprinkle the paprika, dried thyme, dried marjoram, bay leaf, salt, and pepper over the ingredients in the pot. Mix well to coat everything evenly.
5. 5.
   Pour the chicken broth into the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the guinea pig meat is tender.
6. 6.
   Taste and adjust the seasoning if needed. Remove the bay leaf before serving.
7. 7.
   Serve the Moldovan-style Pepián de cuy hot with crusty bread or over a bed of fluffy rice.

Treat your ingredients with care...

• Guinea pig — Ensure that the guinea pig is thoroughly cleaned and cut into pieces before cooking. Remove any excess fat or skin for a leaner stew.

Tips & Tricks

• If guinea pig meat is not available, you can substitute it with chicken or rabbit for a similar taste and texture.
• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Pepián de cuy with a dollop of sour cream on top for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a flavorful meal.

Serving advice

Garnish each serving of Moldovan-style Pepián de cuy with fresh parsley or cilantro for a pop of color and freshness. Serve it with a side of crusty bread or over a bed of fluffy rice to soak up the delicious broth.

Presentation advice

Present the Moldovan-style Pepián de cuy in a deep bowl, allowing the vibrant colors of the vegetables and the tender guinea pig meat to shine through. Drizzle a little olive oil on top and sprinkle some paprika for an extra touch of elegance.