Chiri uchu

Soak and organise.Put the 110 g charqui in the refrigerator in a covered bowl with the 500 ml soaking-water allocation; the soaking liquid is discarded before cooking. Clean the cuy and set up separate boards for raw meat and ready-to-eat ingredients. Refrigerate for 60 minutes. The charqui bends more readily after soaking. Safety: keep soaking meat at 4 °C or colder.

Simmer the hen and dried meat.Place the hen or chicken, drained charqui, 1000 ml fresh water, 3 g salt and 1 g cumin in a large saucepan. Simmer gently until the meat is tender; the poultry centre must register at least 74 °C. Reserve 60 ml of the clean cooked broth for the fritters and transfer cooked meats into shallow clean containers. The charqui pulls apart with a fork and the chicken is fully opaque and tender. Safety: discard the used charqui soaking liquid; use the full fresh-water allocation for simmering.

Roast the cuy.Rub the cuy with 15 ml oil, 3 g salt and 1 g cumin. Roast on a rack in a preheated 190 °C oven for 45–55 minutes, turning once; check thick flesh away from bone with a thermometer and continue until it registers at least 74 °C as a cautious household endpoint. Transfer to shallow portions for the later controlled chilling stage. The surface is richly browned, the joints loosen and the thick meat feels tender. Safety: check 74 °C in the thickest meat; the colour alone cannot establish safety.

Cook sausage and roe.Poach the sausage in 250 ml water until its centre reaches 74 °C; remove it. In the same simmering water cook the separated trout roe until firm and at least 71 °C throughout. Drain into separate clean shallow dishes, then distribute the reserved 3 g salt across the cooked sausage and roe. The sausage feels springy and the roe is set rather than liquid at the centre. Safety: use a clean thermometer and avoid contact with uncooked meat or fish.

Prepare seaweed and fritter batter.Simmer dried cochayuyo in 350 ml water until tender; drain well. Mix maize flour, squash purée, beaten egg, 60 ml reserved broth, 3 g salt and 3 g cumin into a spoonable, cohesive batter. The seaweed is soft enough to chew and the batter holds briefly on a spoon. Safety: cook seaweed in potable water and keep egg batter chilled if not frying immediately.

Fry and cool the maize fritters.Heat the remaining 20 ml oil in a non-stick pan and spoon in 4 fritters. Cook for about 4 minutes per side until the centres are fully set and reach 71 °C; transfer to a cooling rack. Each fritter lifts intact, with a cooked, firm centre and lightly crisp edges. Safety: check the egg-rich centre is at least 71 °C.

Chill and arrange the festive plate.Refrigerate all cooked animal components in separate shallow containers for 90 minutes, bringing them to 4 °C or colder. Distribute cooled meat, sausage, roe, fritter, seaweed, cheese, cancha and rocoto among four plates. Serve immediately cold. Each plate shows clearly separate portions of the cooked meats, maize fritter, seaweed and accompaniments. Safety: do not leave this mixed platter at room temperature for more than two hours total.