"SUPER PIG" - THE OTHER WHITE MEAT
Cuy, more commonly known in the United States as a Guinea Pig, is a delicacy that has been eaten in the Andes since the time of the Incas. Cuy is such an important part of the Peruvian diet, the Peruvian "Last Supper" image depicts Christ and his disciples dining on roasted cuy.
But until now, cuy has been small and bony, with little fleshy meat, but researchers in Peru say they have discovered how to create a "Super Guinea Pig" that is low in cholestoral, high in protein, weighs more than 2 pounds (3 kilos) and most importantly, tastes like rabbit. Traditionally only served on special occassions, now one cuy can feed a family of four.
For those of you tempted to think that cuy is only eaten in Peru or other parts of South America, think again. Cuy is sold in restaurants and butcher shops in New York City. Some people have even reported seeing NYC street vendors carrying the little rodents. They can be stewed, fried, boiled, barbecued or roasted.
Sound mouthwatering? Here's a recipe for the roasted variety. Many cuy afficionados prefer roasted cuy because, aside from its superior taste to other cooking methods, the cuy is served whole and is more aesthetically pleasing. To avoid a faux pas, always eat cuy with your hands so the sweet smell lingers on your fingers.
(Ananova Photo)
But until now, cuy has been small and bony, with little fleshy meat, but researchers in Peru say they have discovered how to create a "Super Guinea Pig" that is low in cholestoral, high in protein, weighs more than 2 pounds (3 kilos) and most importantly, tastes like rabbit. Traditionally only served on special occassions, now one cuy can feed a family of four.
For those of you tempted to think that cuy is only eaten in Peru or other parts of South America, think again. Cuy is sold in restaurants and butcher shops in New York City. Some people have even reported seeing NYC street vendors carrying the little rodents. They can be stewed, fried, boiled, barbecued or roasted.
Sound mouthwatering? Here's a recipe for the roasted variety. Many cuy afficionados prefer roasted cuy because, aside from its superior taste to other cooking methods, the cuy is served whole and is more aesthetically pleasing. To avoid a faux pas, always eat cuy with your hands so the sweet smell lingers on your fingers.
(Ananova Photo)
posted by Rene at
1:41 PM
