Name: Cuy asado
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 3 h
Cuisine: Colombian
Ingredients: 5 small whole cuyes, professionally dressed and cleaned, ideally similar in size (about 500–700 g each if available); Juice of 2 lemons; 8 g fine salt; 2 g ground black pepper; 1 thick scallion, split lengthwise; 30 ml neutral oil (2 tablespoons), for basting; 1.2 kg small Pastusa potatoes, scrubbed; 80 g popcorn kernels; 200 g roasted unsalted peanuts; 1 large ripe tomato (about 180 g), chopped; 2 small hot red chiles, stemmed and finely chopped; remove seeds for milder heat; 2 scallions, finely sliced; 15 g fresh cilantro (1 small bunch), chopped; 120 ml water or light stock, plus more as needed; 1 hard-cooked egg, peeled and finely chopped; 30 ml lemon juice; 2 g fine salt, or to taste

Region Nariño, especially Pasto, Colombia

Category Whole roasted guinea pig with regional accompaniments

Prep time 45 minutes

Cook time About 1 hour 15 minutes

Total time About 3 hours, including a 1-hour seasoning rest

Ingredients ↓

Overview

Cuy asado

Cuy asado: Nariño-style whole roasted guinea pig with Pastusa potatoes and ají de maní

Cuy asado is a celebrated dish of Nariño in Colombia’s southern Andes. A whole, small guinea pig is seasoned simply, stretched on a spit or held in a grill basket, then turned slowly over coals while oil is brushed over the skin. The long, even roast gives the outside a deep golden finish and keeps the meat tender. This recipe starts with cuy that has already been professionally dressed and cleaned; ask a trusted butcher or specialty supplier for five similar-sized carcasses.

The main seasoning is intentionally restrained: lemon, salt and black pepper. A split scallion becomes a natural brush for basting with oil as the cuy rotates. Serve each one with small Pastusa potatoes, popped corn and a bowl of ají de maní, a thick peanut-and-chile sauce. In Pasto and across Nariño, cuy is associated with celebrations and shared meals; the platter is generous and designed for people to gather around.

Whole cuy may be unfamiliar to cooks outside the Andes, and availability varies widely. Buy it only from a reputable food supplier, keep it chilled, and have it cleaned and prepared for roasting. Use an instant-read thermometer: the thickest meaty area should reach at least 71°C. Cooking time depends on carcass size, grill heat and distance from the coals, so the temperature check matters more than the clock.

Ingredients

Cuy and seasoning

5 small whole cuyes, professionally dressed and cleaned, ideally similar in size (about 500–700 g each if available)
Juice of 2 lemons
8 g fine salt
2 g ground black pepper
1 thick scallion, split lengthwise
30 ml neutral oil (2 tablespoons), for basting

Potato and corn sides

1.2 kg small Pastusa potatoes, scrubbed
80 g popcorn kernels

Ají de maní

200 g roasted unsalted peanuts
1 large ripe tomato (about 180 g), chopped
2 small hot red chiles, stemmed and finely chopped; remove seeds for milder heat
2 scallions, finely sliced
15 g fresh cilantro (1 small bunch), chopped
120 ml water or light stock, plus more as needed
1 hard-cooked egg, peeled and finely chopped
30 ml lemon juice
2 g fine salt, or to taste

Method

Check and season the cuy Keep the dressed cuyes refrigerated until you are ready to work. Pat each one dry and check the cavity for any remaining debris; do not rinse raw meat under a running tap, which can spread droplets around the sink. Rub the outside and cavity with lemon juice, salt and black pepper. Cover and refrigerate for 1 hour. Wash hands, board and utensils after handling the raw meat.
Make the ají de maní Warm a small splash of the measured oil in a saucepan. Add the tomato and chopped chiles and cook over medium-low heat until soft, about 8 minutes. Blend with the roasted peanuts and water or stock until thick and smooth, adding liquid gradually. Fold in the cooked egg, scallions, cilantro, lemon juice and salt. Transfer to a clean bowl and refrigerate until serving.
Cook the potatoes and pop the corn Steam or simmer the potatoes in lightly salted water until a knife enters with slight resistance, about 20–25 minutes. Drain and keep warm; smaller potatoes may need less time. Pop the corn kernels in a covered saucepan over medium heat, shaking the pan as they pop. Transfer the popcorn to a bowl and set aside.
Prepare the grill or oven For a charcoal grill, arrange the coals for indirect medium heat and place a drip pan beneath the roasting space. For an oven, heat it to 200°C and set a rack over a roasting pan. Thread each cuy lengthwise onto a food-safe spit or secure it in a grill basket so it can turn without slipping. Keep the meat away from direct flare-ups.
Roast slowly and baste Roast the cuyes, turning regularly for even color. Dip the split scallion in oil and brush the skin every 10–15 minutes. Expect about 60–75 minutes for small, similar-sized cuyes, but begin checking early because grill heat and carcass size vary. If the skin darkens too quickly, move the cuy farther from the coals or lower the oven temperature slightly.
Check the temperature and rest Insert an instant-read thermometer into the thickest meaty section, avoiding bone. Cook each cuy to at least 71°C; if it has not reached that temperature, return it to the heat and check again. Transfer cooked cuyes to a clean tray and rest for 10 minutes. Never put cooked meat back on the raw-meat tray or reuse its basting brush without washing it.
Carve and serve Bring the potatoes, popcorn and chilled ají de maní to the table. Carve each cuy with a clean knife and serve the portions with potatoes and a spoonful of peanut sauce; offer popcorn alongside. Refrigerate leftovers in shallow containers within 2 hours. Reheat leftovers to 74°C and keep any remaining sauce chilled.

Practical guidance

Practical

A Nariño roast

Regional sources describe cuy asado as a whole animal roasted over a fire or coals, turned regularly and basted with oil. A Nariño cookbook gives a straightforward seasoning of lemon, scallion, salt and pepper, with potatoes at the table. This version keeps that simple approach and adds a practical covered-grill or oven option for a home kitchen. The measured carcass size and thermometer cue help make the timing more dependable without implying that every family or town uses one fixed method.

The accompaniments

Small Pastusa potatoes bring a soft, earthy contrast to the crisp roast. Maíz pira, or popped corn, adds a light crunch. Ají de maní is a savory sauce made with toasted peanuts, tomato, hot chile, scallion, cilantro, lemon and cooked egg. Its thickness should be spoonable; add a little more water or light stock if needed. The peanut sauce contains both peanut and egg, so set it out separately and identify it clearly.

Equipment

Covered charcoal grill with indirect-heat space, or an oven and roasting pan Food-safe rotisserie spit or secure grill basket for whole cuy Instant-read food thermometer Small saucepan and blender for the ají de maní Pot with steamer insert or a medium saucepan for the potatoes Split scallion for brushing and tongs for turning

Practical guidance

Buying and handling cuy Whole cuy is not a standard item in many markets. Order it from a reputable butcher or specialty supplier and request animals that are professionally slaughtered, skinned, eviscerated and cleaned for cooking. Ask for similar sizes so they roast at roughly the same pace. Keep the meat at 4°C or colder until preparation, and use separate utensils and surfaces for raw and cooked food. Controlling the roast A spit or secure basket makes it easier to turn a whole cuy without tearing the skin. Keep a steady medium heat and rotate the animal frequently; aggressive direct heat can brown the outside before the meat cooks through. The scallion brush should touch only the cooking cuy, not the raw meat or ready-to-eat sides. Use a thermometer on each animal rather than relying on color alone. Ají de maní and allergens The sauce should taste of roasted peanuts with a measured chile warmth and bright lemon. Blend in more liquid a spoonful at a time if it is too thick. It contains peanut and egg; keep it in a separate serving bowl and use a clean spoon. For a peanut allergy, omit the sauce and prevent cross-contact rather than substituting another nut without checking the diner’s needs. Food safety and leftovers Buy professionally prepared cuy from a trusted source and keep it chilled. Wash hands, tools and work surfaces after raw-meat contact. Cook the thickest meaty section to 71°C, using a thermometer away from bone; this recipe applies the conservative government benchmark for rabbit and venison to similar small mammal meat. Refrigerate leftovers within 2 hours in shallow containers and reheat to 74°C. Chill the egg-containing sauce promptly and discard it if it has been left at room temperature for more than 2 hours. Nutrition estimate Values are approximate for one-fifth of the recipe, including an estimated edible portion of one cuy, potatoes, popcorn and ají de maní. Whole-carcass meat yield varies considerably, and the amount of peanut sauce each person uses can change calories, fat and sodium. The figures are a planning estimate, not a laboratory analysis.

Final notes

Make ahead: Prepare the ají de maní and chill it; season the cuy for 1 hour before roasting and cook the sides while it rests. Serving idea: Set the whole roast in the middle of the table with potatoes, popped corn and the peanut sauce in a separate bowl.

Nutrition per serving

Serving: 1 cuy portion with potatoes, popcorn and ají de maní
Calories: 620 kcal
Carbohydrate: 49 g
Protein: 48 g
Fat: 27 g
Fibre: 7 g
Sodium: 900 mg

Cuy asado

Ingredients

Cuy and seasoning

Potato and corn sides

Ají de maní

Method

Practical

A Nariño roast

The accompaniments

Equipment

Practical guidance

Final notes

Nutrition per serving

Colombian National Dishes

Empanadas de añejo

Hornado nariñense

Tamales nariñenses