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Guinea pigs were originally domesticated for their meat in the Andes. It continues to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador (mainly in the Sierra) Colombia and now in America.
Guinea pig meat is high in protein and low in fat and cholesterol and is described as being similar to the rabbit and the dark meat of chicken. The animal may be served fried, broiled or roasted, and in urban restaurants may also be served in a casserole or a fricassee.
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