Guinea Pig Preparation and Cooking 101

On a long bus ride to Cuenca from Banos on what was arguably the slowest bus in the world (two turtles and a snail passed us) we stopped for a couple of hours at a village near Chimborazo (Ecuador's highest peak) to try the local delicacy of Guinea Pig.

We were told that we would get to eat the Guinea Pig at this location but we got to see the whole process of guinea pig preparation from the capture and killing of the beast, through fur removal and gutting to finally the seasoning and cooking. In the end it was quiet a good way to experience local dish. The whole sequence from killing to cooking took under 10 minutes, this was true fast food. I've got a great set of photos showing the entire sequence however I don't think I'll post them all up at this point to avoid upsetting any squeemish people out there.

Anyhow now I know how it's done I can set up my own franchise of BBQed Guinea Pig restaruants in Oz when I get home. Much better than chicken as Guinea Pigs have a higher percentage protein, breed faster (even faster than rabbits) and you get four drumsticks!

I supose at this point I've left the big question on taste unanswered.......well Guinea pig meat has texture similar to chicken thigh and has very little taste. 12 secret herbs and spices and KFGP will be a real winner!