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Cuy – The wonder of gastronomy

Cuy – The wonder of gastronomy

Although the Andean region is known for its natural and cultural wonders, we must add another marvel: gastronomy. One of the most iconic figures in Andean cuisine is the guinea pig, from which various dishes are prepared.

In recent decades, it has ceased to be merely a domesticated animal and has become a large-scale business, gradually making its way into the gastronomy of major cities and the best restaurants in countries located in the Andean region.

Origin of the cuy

The cuy (cavia porcellus), known as guinea pig, cuí, cuyo, cuyé, cobayo or cobaya, belongs to the Caviidae family. It is a small herbivorous mammal native to the northwestern region of South America, naturally living in open areas. They use holes and burrows to hide and protect themselves, with a lifespan of 4 to 6 years. Its name comes from a Quechua word, an indigenous South American onomatopoeia derived from the sound this animal makes as an alarm call.

History

When was the cuy domesticated?

Existing evidence shows that the cuy was domesticated by populations in the Andean regions of South America approximately 2,500 to 3,600 years ago.

Which cultures evidence the domestication and consumption of the cuy?

In studies conducted at the Temple of Cerro Sechín (Peru), abundant deposits of cuy excrement were found, and during the first period of the Paracas culture, known as Caverns (250 to 300 BCE), inhabitants were already consuming cuy meat. By the third period of this culture (1400 CE), almost every house had a space dedicated to cuy raising.

Ceramics have been found, such as the Mochica and Vicus huacos, demonstrating the importance of this animal in human consumption. Cuy remains have been extracted in Ancón, Huaycán ruins, Cieneguilla, and Mala. There, skulls were found to be more elongated and narrow than current ones, also being domed and having an irregular naso-frontal articulation resembling Cavia aperea.

Furthermore, the Inca people consumed them, and used them in rituals and party dishes. The Inca usually prepared a dish of cuy for each month of the year, serving it in celebrations to Mother Earth. For example, in August, called Chacra Yapuy Quilla in Quechua (meaning the month of cleaning the earth), the Inca returned to their homes to sweep and then burn what was not useful. Thus, they removed what was not needed to start sowing and obtain better fruits from the earth.

This species is considered one of the most commonly used animal species in the human diet of the pre-Columbian era, and archaeological evidence of pre-Incan and Incan cultures demonstrates the presence of these animals in various territories and different ecosystems in the country.

Where does the cuy live?

The cuy is a native species originating from the Andes, which mostly inhabits countries distributed along the Andean cordillera axis, such as Venezuela, Colombia, Ecuador, Peru, Bolivia, the northwest of Argentina, and the north of Chile. The rodent lives below 4,500 meters above sea level and occupies regions of the coast, highlands, and high jungle.

However, according to zoological information, the cuy’s habitat is even more extensive. It has been recorded from Central America, the Caribbean, and the Antilles to southern Brazil, Uruguay, and Paraguay in South America. Finally, it is also present on other continents, where it is more famous as a pet than a gastronomic delight.

Morphology

The cuy’s body is elongated and covered with hair that can be straight, bristly, or close to the body, forming swirls of various colors. In addition, the head is wide and large compared to the body, with small, round ears. It has short legs ending in thin toes, with a variable number.

What does the cuy eat?

The cuy mainly feeds on alfalfa and forage (green grass), which not only provides water and vitamin C but also yields more meat. However, its diet is varied, as it also consumes various vegetables and greens, which help prevent diseases.

What is the purpose of raising cuy?

Its breeding is widespread in our area, often using traditional management systems, with their diet based on forage.

The cuy is selected for its early maturity and proportionality, as the main product obtained from these animals is their meat, which has nutritional characteristics such as 19.1% protein and 7.41% fat.

Which country is the largest consumer of cuy?

Today, Peru is the world’s leading producer and consumer of cuy meat. Due to its low production cost in small-scale breeding, cuy meat is a high-nutritional-quality product that contributes to the food security of the Peruvian population, in addition to its economic contribution through product commercialization.

Are there different types of cuy?

When talking about cuyes, one cannot refer to breeds due to the diversity of crosses these animals have undergone over many years in an uncontrolled manner. In Peru, government-established programs have produced new cuy species, although breeds have not yet been defined. Thus, cuyes have been classified by type, taking into account characteristics such as coat color and body conformation.

What are the types of cuy?

According to their coat, there are four types:

  • Type 1: Smooth or llusk’a, with straight, short hair close to the body. It is highly commercial, and lines such as Inti, Negro, Andino, and Peruano can be classified within this type.
  • Type 2: Roan, with short, straight, rosetted hair (with swirls in the coat) and irregular. It is moderately commercial, and the Inka line can be identified.
  • Type 3: Woolly or millmasapa, with long, irregular, straight hair. It is not very commercial and is known as fantasy cuyes or pets.
  • Type 4: Curly or kushpa or k’upa, with bristly, curly hair. It is moderately commercial.

What are the most famous cuy dishes?

Cuy chactado

This involves frying the cuy in plenty of oil until it becomes crispy, under a stone that acts as a lid. It is usually served with boiled potatoes, corn, and chili sauces such as huacatay cream. It is a heavily seasoned dish, and one of its distinctive features is that the animal is presented whole on the plate.

Roast cuy

This dish involves roasting the cuy in an oven and can be served with boiled potatoes, baked noodles, and more.

Stuffed cuy

The cuy is seasoned with Andean spices, and its own offal and blood are reused in the stuffing. The animal is skewered with an iron stick to brown over coals. After roasting, the cuy is sliced and served with potatoes, cancha serrana (toasted corn), and chicha de jora (corn beer).

Pepián de cuy

The cuy is cut into four pieces, lightly fried, and then added to a pan where a sauce is cooked with onion, garlic, pepper, and salt. It is cooked for about 20 minutes. Before removing from heat, toasted ground peanuts are added to give it a pleasant flavor. It is served with homemade noodles and boiled potatoes.

Chiri Uchu

This dish is typically served in June during the Corpus Christi festivities because its ingredients, including cuy, were offered to the god Inti on June 24, which explains its consumption during this month.

Curiosities about the cuy

The cuy is a millennia-old legacy, a tradition inherited from pre-Hispanic ancestors. If it were not for the passing down from generation to generation of indigenous people and peasants who still maintained cuy raising, we would not have it today.

The cuy is also used as a pet. Although this is a recent practice in our country, it is considered one of the most popular pets in countries like Germany or Spain.

The cuy made its way into the film industry in the famous movie “G-Force,” produced by Walt Disney Pictures in 2009, where the main characters are a team of guinea pigs. Thus, the popularity of the cuy increased globally.

It is featured as the advertising image of the “Banco de Crédito del Perú” (Credit Bank of Peru), where this charismatic character offers advice to everyone interested in business.

Celebrities who like cuy

Oliver Sonne

In an interview, the footballer revealed his favorite food in Peru. The 23-year-old Danish right-back mentioned that his grandmother has a tradition of cooking Peruvian food for his family, which is how he became familiar with the national cuisine. Regarding his favorite Peruvian dishes, Oliver Sonne said, “I think I would say both ceviche and cuy.” This response surprised journalists and social media users, who praised his choice.

Masha

The popular Russian influencer, known as Masha, caused a sensation on TikTok by detailing the particular things she will not find in her homeland but easily found in Peru. Masha stated that there were four main things she will never be able to repeat once she leaves Peruvian soil, “4 things I like in Peru, but do not exist in Russia,” says Masha in the content with over 220 thousand reproductions that became popular when the young woman confessed that these were Inca Kola, purple corn, fried cuy, and lúcuma, thus showing her sadness at having to say goodbye to these foods when leaving the country

References:

Amón Abad, C. E. (2006). Evaluation of combinations of green forage and balanced feed for the growth and fattening of guinea pigs (Bachelor’s thesis, Universidad del Azuay).

Sources:

http://es.wiktionary.org/wiki/cobaya

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