Cuy, also known as guinea pig, is a traditional food in the Andean region of South America, particularly in Peru, Ecuador, and Colombia. They are small domesticated rodents that are often raised for their meat, which is high in protein and low in fat. Cuy is often prepared by roasting, frying, or deep-frying, and is often served with potatoes and salsa. The meat is described as having a rich, oily flavor that is similar to duck or dark poultry meat. Cuy is also a cultural symbol in Peru and has been used in religious ceremonies by indigenous Andean communities for centuries. While guinea pigs are often kept as pets in other parts of the world, they are bred purely for food in the Andean region. Cuy is a lean meat that is high in protein and rich in vital nutrients such as iron, potassium, and zinc. It is considered safe to eat when properly cooked, and is often compared to rabbit or chicken in taste.