Spike the guinea pig

Did you have a guinea pig when you were young? Maybe you have one now? I did. His name was Spike, he had light brown fur with black spots and the biggest eyes you could possibly have on an animal that size. He was a cute little critter. He passed away in summer from over heating. It was a sad day when we found him still in his little cage dad had made for him.
How do you like your guinea pigs? Maybe you like them white with creamy spots, tiny with cute little bows tied in their hair, perhaps you like them warm and cuddly? No? How about deep fried or slow roasted over coals?
Thats right Peruvian fair has a guinea pig flair! As national dish cuy (Quechua for guinea pig) has become a highly important part of the Peruvian diet. Peruvians consume an estimated 65million cuy a year. The little guys are stripped of their hair and roasted, deep fried, marinated or barbecued.
Did I hear you say yum or was that a utterance of disgust? If you are like me and don't fancy eating a cooked rodent served to you in full (minus the stomach but including the brain and all other internal organs), then I'm sure it was the latter. But don't tut too soon at those who choose to eat these furry little animals. Domesticated around 5000BCE in the Andean region, they are easy to keep and breed as quickly as rabbits. They are cheap for families who can't afford to kill Betsy the milk cow or Alana the Llama and can be raised in urban environment. Apparently they are tastier than rabbit and creamier than chicken.
Now I'm sure your thinking, Mike you are a chicken for not grabbing a knife and fork and picking the meat off the tiny bones and enjoying this Peruvian dish. Maybe you are right.
Maybe next time I won't be so coy about eating cuy.

With love,
Mike