Ingredients
Scale
- 2 whole cleaned guinea pigs, gutted and split open (about 1.4 kg total)
- 80 g ají panca paste (5 tablespoons)
- 30 g garlic, minced or blended (6 cloves)
- 60 ml vegetable oil (4 tablespoons)
- 30 ml white vinegar or wine vinegar (2 tablespoons)
- 15 g salt (1 tablespoon)
- 5 g ground cumin (1 teaspoon)
- 3 g ground black pepper (¾ teaspoon)
- 2 g dried oregano (1 teaspoon)
- 10 g fresh huacatay, chopped (2 tablespoons)
- 10 g fresh rosemary, chopped (2 tablespoons)
- 1 kg small potatoes with skins on, thoroughly washed
- 500 g medium sweet potatoes, thoroughly washed
- 200 ml chicken stock or hot water (¾ cup)
- 30 g pork lard or melted butter (2 tablespoons)