Picante de Cuy

Instructions

1. 1

   Make the marinade: combine half the garlic, cumin, 1 tablespoon of aji panca paste, vinegar, salt, and pepper. Rub the mixture all over the whole guinea pig, including under the skin. Marinate for at least 2 hours, or overnight in the refrigerator.

2. 2

   Boil the potatoes until just tender. Drain and set aside. Pat the marinated guinea pig completely dry with paper towels — this is essential for crispy skin.

3. 3

   Heat the oil in a large, deep skillet over medium-high heat. Carefully fry the whole guinea pig for 10-12 minutes per side until the skin is deep golden and very crispy all over. Drain on a wire rack.

4. 4

   Make the picante sauce: in a separate pan, heat a little oil and sauté the remaining garlic and diced onion for 3 minutes. Add the remaining aji panca paste and the aji amarillo paste. Cook for 2 minutes. Add the ground peanuts and 1 cup of water. Simmer for 10 minutes, stirring often, until the sauce is thick and rich. Season with salt.

5. 5

   Place the whole crispy guinea pig on a large platter. Pour the hot peanut-aji sauce generously over the top. Surround with the boiled potatoes, which will soak up the sauce. Serve with white rice.