Roast Guinea-pig

In order to keep what is called the 'gleam' of this dish, it is necessary to marinate it a day ahead. The best dressing (for two or three guinea-pigs) is:

2 red onions, roughly chopped
4 cloves of garlic, finely chopped
cumin (2 teaspoons)
one teaspoonful of white pepper
salt (approximately two teaspoonfuls for each animal)
2 tablespoonfuls of water
2 tablespoonfuls of oil
annatto as colouring

Mix all the ingredients well and spread them both on the inside and the outside of the animal. Instead of oil, lard with annatto may be used.

Before roasting the guinea-pig, it is necessary to remove any excess dressing from the previous day to avoid burning the meat. The animal is roasted in charcoal, on a stick, preferably at its extremity, so that it can be turned without burning. The animal is this way spitted on the stick inserted in the back part, the anal region, and exiting from the jaw. Once spitted on the stick, the usual technique is to tie the front feet and stretch the legs. Once it is stretched out, it is put on a grill or in a basin. During roasting, lard is spread over it to avoid drying out the meat. The guinea-pig is ready when the skin is almost ready to burst.

Despite the addition of the dressing and the lard, guinea-pig meat is very light and may then become hard and chewy. Roasted guinea-pig is therefore traditionally eaten with peanut sauce. Among many recipes, this is my favourite:

2 tablespoons of lard
annatto colouring
2 white onions, finely chopped
2 cloves of garlic
salt
a pinch of cumin
1 large cup of roasted and ground coffee peanuts
3/4 cups of milk

Obviously, roast guinea-pig has to be served with other things. There are various possibilities, but the most common is to serve it with boiled potatoes and chillies. Coriander is normally chopped over the top of the boiled potatoes. The guinea-pig is also served up, especially in mestizo communities, with slices of fresh cottage cheese and a few boiled beans.