Fried Guinea Pig
I realize that the idea of a truly repulsive recipe has certain prejudiced elements to it. Having never actually tried haggis, for example, I assume its repulsiveness based on a certain cultural bias I possess against eating stomachs. So there’s definitely an element of xenophobia inherent to the grossness of a lot of the grosser recipes out there. I'm all for cultural awareness and everything, but that being said, eating pets? Ew ew gross. Courtesy of Laurel, who has traveled extensively through the sorts of countries that, in my more drunken moments, I offensively mock, I'm excited to bring you this simple yet delicious confection.
Laurel confirms that this dish is quite popular in, like, Peru or something. I think the key element is the cold beer that it is suggested you have on hand, because you will have to hit yourself in the head with the can or bottle several times until you are dissociated enough from reality to eat a freaking guinea pig.
Juan Fajardo’s Fried Guinea Pig
1 guinea pig, de-haired, gutted, and cleaned (ed: you’re on your own here. I have no idea how to de-hair a guinea pig. Though my vintage edition of the Gourmet Cookbook has a section on how to flay a squirrel)
1/2 c. flour
1/4 - 1/2 t. ground cumin
salt and black pepper to taste
1/2 c. oil
Pat dry the skin of the guinea pig and rub in the cumin, salt, and pepper. Preheat oil. Dust the carcass (ed: yum! Nothing is as appetizing as the word “carcass”) with the flour and place it on its back in the oil, turning to cook both sides. Alternately, the guinea pig can be cut and fried in quarters.
Serve with boiled potato or boiled manioc root, and a salad of cut tomatoes and slivered onions bathed in lime juice and a bit of salt. Have cold beer on hand.
If you're curious as to what this dish will look like before it's cooked, here's an example:
And if you're interested in the after: