Recipe
Fried Cuy With Spicy Potato Stew
Golden, crispy fried cuy served over a thick, ají-forward potato stew. The flavor comes from a deep chili base—garlic, ají panca, and ají mirasol cooked until dark and fragrant. A Cajamarca classic: **crunch** on top, creamy heat underneath.
What you need
Ingredients
- 1 unitWhole Guinea Pig
- 0.25 cupBlack mint leaves
- 1.5 tspTable Salt
- 1.5 tspTable Salt
- 650 mlVegetable Oil
Per serving
Nutrition
- kcal
- 1147
- fat g
- 43.56
- carbs g
- 120.53
- fiber g
- 13.14
- protein g
- 67.08