Ají de Conejo Cuy (Hot Spicy Guinea Pig )  Ingredients:       4 guinea pigs    1 egg       1 pound chuño (freeze dried potatoes)    8 medium potatoes       3 whole onions ( head and leaves)    1 tomato       1/2 cup sweet peas    1/2 cup corn meal or bread crumbs       3 teaspoons chopped parsley    1 tablespoon chopped celery       1 teaspoon oregano    4 hot chili peppers       salt to taste    oil (amount needed)       1 teaspoon ground pepper    1 teaspoon ground cumin       3 garlic cloves

Preparation:

1.- Clean each guinea pig, wash and soak overnight in a large bowl with water and salt to taste. Also, in another bowl soak the chuño overnight.   2.- Crush garlic cloves with the cumin and pepper in a kitchen mortar. Blend in blender the hot chili peppers with a little water.   3.- Transfer guinea pigs to a pot with the soaking water, and cook them with the onion leaves and half of the blended seasoning.   4.- When guinea pigs are tender, remove them from water, season with the remaining seasoning and sprinkle with half of chopped parsley. Place in the refrigerator for two hours. 5.- Place each guinea pig in bread crumbs or cornmeal and cover completely. Fry them in plenty of hot oil.   6.- Meanwhile, heat oil in a pot and place one finely chopped onion. Once is transparent, add the sweet peas, the remaining parsley, celery, oregano, 1/2 tomato finely chopped, blended chili pepper, and add two ladles of hot water. Season with salt to taste and cook until sweet peas are half done.   7.- Add guinea pigs to the pot and cook for a few extra minutes.   8.- Squeeze the water of chuño, peel and break them with your fingers in smaller pieces. Place it in a bowl with plenty of water and wash, squeezing firmly to get rid of water. Follow this procedure several times, until the water comes out clear. Transfer to a pot with water and cook with onion leaves and salt to taste. Peel and cook the potatoes in the same pot. Remove from pot as soon as they are cooked.   9.- Drain any left over water, break one egg in the middle of pot and cook it stirring to mixt it with the chuño.   10.- Chop finely 1/2 tomato with an onion and season with salt and oil. Serve guinea pigs with the hot sauce, potatoes and chuño. Garnish with the chopped tomato and onion.

Categories:  hot spicy, Bolivian, Guinea pigs

Estimated Serving:  4

Estimated preparation time:  160 min.

Language:  English

Shared by:  AnaPau    2009/12/28