"Cuy" is a traditional dish in the Andean regions of South America, particularly in Peru, Ecuador, and Colombia. The term "cuy" is the name given in these regions to the guinea pig, which is the main ingredient of the dish.
In Western societies, guinea pigs are often kept as pets, but in the Andean highlands, they have been raised for food for several thousand years. Cuy is considered a delicacy and is often served during important festivals and special occasions.
The preparation of cuy can vary, but it is often barbecued or roasted whole, similar to how one might prepare a suckling pig. The skin becomes crispy and the meat is said to be tender and similar to rabbit or dark chicken meat. It's often served with potatoes and a spicy sauce.
Cuy is high in protein and low in fat and cholesterol compared to traditional meats. Despite its unfamiliarity to many outside of South America, it's a significant part of the culinary heritage in the Andean regions.
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