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Cuya (coo-ee-aa)

Guinea Pig Meat

Mechanics & Inner Workings

Finger Food

Frying removed organs, like intestines, for an especially tasty and crispy snack.
Guinea cheeks are the most chewy and favoury parts.
On a Stick
The whole rat skewered, seasoned with plenty of salt, stuffed with a mixture of herbs and roasted over a fire.

Manufacturing process

  1. Completely clean the guinea pig of its fur
  2. Boil the whole animal to strip remaining hairs
  3. Season the meat with all the spices
  4. Cook the remainder inside an oven
There's hardly any meat.
— complaining pathfinder


Small Farms

Cuya taste similarly to rabbit or wildfowl.
It is typically served whole, fried, roasted or grilled with rice, potatoes, corn, salads and sauces on top. They breed up to 5 litters a year at an average of 3 pups per litter. Many households have permanent cages housing dozens of them where only fresh flowers and wild plants are sufficient to provide them with the food and water they need.   The number of cuy a household has is a status symbol among the middle-of-the-way commoners because it shows that they have enough to eat meat. But even so, it is still not an everyday meal, but a luxury for peasants.   Mating pairs of guinea pigs are often gifted to children, newlyweds and guests as farm animals reared to eat. There are local festivals celebrating the humble beast in contests for the most attractive furry pattern, the largest, the fastest and the tastiest.
Item type
Consumable, Food / Drink
Subtype / Model
Related ethnicities
Owning Organization
Fairly Common
Raw materials & Components
  • Guinea Pig
  • Spices
  • Tools
  • Boiling Pot
  • Stone Oven
  • Shears
  • Cooking Splits

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