GUINEA PIG MANAGEMENT MANUAL - Benson Institute
GUINEA PIG MANAGEMENT MANUAL - Benson Institute
GUINEA PIG MANAGEMENT MANUAL - Benson Institute
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Ingredients:<br />
• Guinea pigs weighing more than 800g<br />
• Oil<br />
• Garlic and salt as desired<br />
• Potatoes<br />
• Salad (lettuce, tomato, onion, “locoto”)<br />
Preparation:<br />
Figure 33: Fried guinea pig<br />
Prepare the guinea pigs with salt and ground garlic. Prepare two pots, the first at low<br />
temperature, and the second at a high temperature. Fry the guinea pig at a low temperature for 5<br />
minutes until the meat starts to show juices. Then fry the guinea pig at a high temperature. This<br />
creates a crunchy layer on the outside, with soft meat on the inside. Serve with potatoes and<br />
salad.<br />
BAKED <strong>GUINEA</strong> <strong>PIG</strong><br />
This is not a common form of preparation, rather a specialty that is prepared on special<br />
occasions.<br />
Ingredients:<br />
• Whole guinea pigs weighing more than 800g<br />
• Green chili pepper<br />
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