Locro de cuy is an Andean stew made with browned guinea pig cooked in a broth with potatoes, ground peanuts, and an onion-and-achiote base. It’s a traditional dish among the Andean communities of Peru, Ecuador, and Bolivia, valued for its high protein content.
It combines browning the guinea pig with a slow simmer in broth, achieving a tender texture and the deep flavor characteristic of this festive dish.
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Peruvian Locro de Cuy
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring cuy limpio y troceado, adapted for a home kitchen with clear measurements.
Ingredients
- 1 guinea pig, cleaned and cut into pieces
- 800 g potatoes, in chunks
- 100 g roasted peanuts, ground
- 1 onion, chopped
- 3 garlic cloves
- 1 tsp achiote (annatto) powder
- Chopped cilantro, to taste
- Vegetable oil, as needed
- Salt to taste
Preparation
- Brown the guinea pig, clean and cut the guinea pig into pieces, season it, and brown it in hot oil until golden outside.
- Make the base, in the same pot, cook the onion, garlic, and achiote until you get a concentrated base.
- Cook the stew, add water, the potatoes, and the ground peanuts, and cook over medium heat until the potatoes are tender.
- Add the guinea pig, stir the browned guinea pig into the broth and cook for about an hour, until tender.
- Finish and serve, adjust the salt, add the chopped cilantro, and serve hot.
Chef’s Tips
- Browning the guinea pig well before cooking it adds more flavor to the broth.
- Grind the peanuts finely so they thicken the broth evenly.
- Add the cilantro right before serving to keep it fresh.
Traditional Variations
Some families replace the peanuts with peeled wheat, giving the broth a different thickness.
There are also versions that add milk at the end of cooking to soften the broth’s flavor.
How to Serve
Serve hot, with a portion of toasted corn and avocado on the side, typically at Andean community festivities and celebrations.
Recommended Pairings
- Toasted corn
- Avocado
- Homemade ground chile sauce
Did You Know?
Guinea pig is an ancestral, highly nutritious meat raised in the Andes since pre-Hispanic times, and locro de cuy is part of festivities, rituals, and daily life in communities across Peru, Ecuador, and Bolivia.
Frequently Asked Questions
It's an Andean Peruvian stew that combines guinea pig with potatoes and vegetables in a thickened broth, similar in technique to other highland locros but with guinea pig as the main protein.
Locro has a thicker broth base with potatoes and vegetables, while picante de cuy centers on a more concentrated chile sauce; both are traditional stews but with different techniques.
Yes, the recipe can be adapted with chicken or beef, though the traditional flavor and texture are specifically tied to guinea pig.
