Browned guinea pig slowly stewed in an Andean sauce of toasted peanuts, ají panca, onion, garlic and chincho. The sauce becomes rich and thick without masking the meat, while boiled huayro potatoes soak up the seasoning. A hearty, festive highland dish.
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Cut the guinea pigs into eight pieces and pat them thoroughly dry with paper towels. Season with part of the salt, the cumin, and the pepper, coating all sides. Leave them seasoned while preparing the peanuts and potatoes.
Toast the raw peanuts in a dry skillet over medium heat for 5 to 6 minutes, stirring constantly, until golden and fragrant. Let them cool slightly, then blend with a small portion of the water into a thick, slightly textured paste that can easily be stirred into the stew.
Place the huayro potatoes in a pot, cover with a generous portion of the water, and add another portion of the salt. Boil moderately for 20 to 25 minutes, until tender when pierced but still intact. Drain and keep warm.
Heat about two thirds of the vegetable oil in a large pot and brown the guinea pig pieces in batches for 7 to 9 minutes, turning until well colored on several sides. Remove and set aside; they will finish cooking in the sauce.
Pour off excess fat if necessary and leave the remaining vegetable oil in the pot. Cook the red onion for 6 minutes, until soft. Add the garlic, ají panca paste, and another portion of the salt; cook for 3 more minutes, until the chili is dark and thoroughly cooked with no raw flavor.
Stir the peanut paste into the seasoning base and cook for 2 minutes. Add the remaining water and salt, return the guinea pig pieces, and place most of the chincho on top. Cover and cook over low heat for 30 minutes, stirring the sauce occasionally, until the meat is fully cooked and the sauce is thick, creamy and glossy.
Serve the guinea pig piping hot with the huayro potatoes, spooning a generous amount of peanut sauce over each piece. Finish with the remaining fresh chincho. The proper result is juicy meat, clearly toasted peanut flavor, and a thick sauce that clings without becoming paste-like. And that's it—guinea pig, peanuts and potatoes: the Andes needed no further argument. 🐹🥜🔥
