Balochi Spicy Cuy Stew

Ingredients

In this Balochi adaptation of picante de cuy, we incorporate Balochi spices such as cumin, coriander, and turmeric to infuse the stew with the distinct flavors of Balochi cuisine. Additionally, we use local Balochi chili peppers to add an extra kick of heat to the dish. These modifications give the stew a unique Balochi twist while still maintaining the essence of the original Peruvian recipe. We alse have the original recipe for Picante de cuy, so you can check it out.

• 2 cuy (guinea pigs), cleaned and cut into pieces 2 cuy (guinea pigs), cleaned and cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 Balochi chili peppers, finely chopped 2 Balochi chili peppers, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and Balochi chili peppers to the pot. Sauté until the onions are translucent and the mixture is fragrant.
3. 3.
   Add the diced tomatoes, ground cumin, ground coriander, ground turmeric, and salt to the pot. Stir well to combine the spices with the other ingredients.
4. 4.
   Place the cuy pieces in the pot and brown them on all sides.
5. 5.
   Pour the chicken broth into the pot and bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the cuy meat is tender and cooked through.
7. 7.
   Serve the Balochi Spicy Cuy Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cuy (guinea pig) — Ensure that the cuy is thoroughly cleaned and cut into pieces before cooking. If cuy is not available, you can substitute it with rabbit or chicken for a similar taste and texture.

Tips & Tricks

• For an extra spicy kick, add more Balochi chili peppers to the stew.
• Serve the Balochi Spicy Cuy Stew with naan bread or rice to soak up the flavorful sauce.
• Marinating the cuy in the spice mixture for a few hours before cooking can enhance the flavors even more.
• Adjust the amount of salt according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Balochi Spicy Cuy Stew hot as a main course, accompanied by naan bread or rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Balochi Spicy Cuy Stew in a deep serving dish, allowing the vibrant red sauce and tender cuy meat to take center stage. Sprinkle some chopped cilantro on top for an appealing touch.