What to serve with...guinea pig?

[Canuck Soup]

Peru hopes to convert guinea pig into Andean-exported culinary treat

By RICK VECCHIO
For AP Weekly Features

LIMA, Peru (AP) -- After 34 years of patient tinkering, researchers at Peru's most prestigious agrarian university have bred a new culinary export they hope will scamper onto dinner plates throughout North America and the world: the super guinea pig.
The animal is a cuddly companion for millions of children in the United States and Canada. But in Peru, the rodent's birthplace, it remains a vital source of protein in rural communities, a mainstay of Andean folk medicine and a common religious sacrifice to the gods.
"It is well known that Peruvians eat guinea pig. Foreigners are more reluctant to eat it as they see the animal as a pet," said Gloria Palacios, director of La Molina National University's project to promote guinea pig exports.
"I think if they become familiar with the cuisine, maybe suddenly they'll give in and be tempted to try it," she said. "It is really delicious."

Peruvians consume an estimated 65 million guinea pigs each year. It is a dining experience that normally requires two hands to pick scant, sinewy meat from a bony carcass -- often with the head staring up from the plate.
But earlier this year, La Molina university started exporting the "Peruvian Breed" -- faster growing, plumper, tastier guinea pigs -- to the United States, Japan and several European nations that have large Peruvian immigrant populations.
The 1,000 guinea pigs shipped out weekly -- mostly to the United States -- each weigh just over a kilogram, said Dr. Lilia Chauca, head researcher of the breeding project.
In comparison, she said, the guinea pigs raised on alfalfa and vegetable peels in nearly every rural Andean household weigh up to 680 grams.

Guinea pig could be coming to a restaurant near you.
The meat is high in protein and low in fat and cholesterol and has a distinctive flavour, similar to rabbit. [snip]...Today, churches in Lima and Cuzco still display Indian depictions of the Last Supper with Jesus and the 12 disciples eating roasted guinea pig.

http://www.canoe.ca/LifewiseFooddrin...neapig-ap.html



Waiter: "Ar ew ready tu ordur sir?"

Diner: Yes, yes... I'll have the 'Peruvian Ham Tapado"...Ahhh, and maybe I'll go for the Deep fried Cuddly Hamster appetiser first aswell...Thanks."

Waiter: "but uf coars sir"


Just how would you serve Guinnea Pic in your restaurant?

[Suzanne]

Lettuce, what else?

I just checked a book I worked on that has a recipe for curi' or cuy (2 different Latin American names for guinea pig). Unfortunately, no serving suggestions. But with a tablespoon of chopped garlic for 2 servings (from a 1 1/2 to 2-pound guinea pig, maybe you just need something that will counteract the garlic more than add to the pig.

[chrose]

Originally Posted by Canuck Soup

Just how would you serve Guinnea Pic in your restaurant?

Cole slaw and fries!

[Nicholas]

Originally Posted by chrose

Cole slaw and fries!

My exact sentiments when I first read the topic!
I think it'd catch on quickly if it were served in fillets.
Not many people want a rodent staring back at them.

[Ma Facon]

At the club where I chef some of our coworkers are from equador and they eat papas con qui { potatoes and roast guinea pig seasoned with cumin , garlic s&p } They usually serve this during the holidays. They tell me that everyone back home raises them in there homes for consumption. I guess it is like a farmer raising chickens or rabbits .