Warning: If you’re squeamish about eating unusual foods and creatures, especially cute and cuddly ones, please stop reading here, and especially don’t look at any of the pictures below.
Guinea Pigs in Ecuadoran Cuisine. Guinea pigs, in the time before beef cattle were introduced to the country, were the main staple meat among Ecuadoran indigenous peoples. However, beef, pork, and other meats did not completely displace Guinea pigs from the Ecuadoran diet, and “cuy” (as Guinea pigs are known in Ecuador) are still a widely eaten delicacy. It is claimed that they are very low in cholesterol. In terms of preparation, Guinea pigs used to be grilled on spits over open fires, but now are either cooked on a rotisserie or deep fried. Below, for example, is a photo of a rotisserie with several Guinea pigs being grilled.
Cuy on the hoof
The other is to deep fry. Indigenous
people prepared them on a wood pole
or spit over on open campfire
“Micky” decided to try deep fried cuy.
