Chiriuchu

Preheat the oven to 190°C. Mix the huacatay, most of the ground garlic, cumin, half the salt, and about one third of the vegetable oil. Rub the whole guinea pig thoroughly with the seasoning and roast for 45 to 50 minutes, turning once, until the skin is deeply golden and crisp and the meat is fully cooked next to the bone.

At the same time, place the hen and charqui in a large pot with four fifths of the water, the remaining ground garlic, and another portion of the salt. Simmer gently for 35 to 40 minutes, until the hen is fully cooked and firm. Add the chorizo for the final 10 to 12 minutes. Remove everything, drain, and allow to cool slightly.

While the meats finish cooking, mix the eggs with the yellow corn flour, grated squash, green onion, remaining salt, and a few spoonfuls of the hen broth, just until thick enough to hold its shape. Heat the remaining vegetable oil and cook 3 fritters over medium heat for 3 to 4 minutes per side, until firm and golden. Cool and cut each in half.

Bring the remaining water to a boil. Cook the fish roe for 7 to 8 minutes, until firm and fully cooked, then remove carefully. Turn off the heat, soak the dried cochayuyo for 6 to 8 minutes, then rinse and drain thoroughly. Allow both to cool before portioning the roe.

Let the meats and fritters lose their intense heat for about 15 minutes. Portion the guinea pig and hen into 6 servings and arrange guinea pig, hen, charqui, chorizo, half a fritter, fish roe, fresh cheese, cochayuyo, and toasted corn on each plate. Finish with thin strips of rocoto. Serve cold or at room temperature with every component visible and distinct. Chiriuchu is not meant to become one mixture; its character comes from combining different bites as you eat. 🌽