Pepián de cuy is a traditional stew originating from Peru. The stew is made with a combination of guinea pig meat, potatoes, corn, onions, peanuts, salt, pepper, garlic, and oil. The guinea pig is cut into quarters, lightly fried in oil, then placed into a pot with onions, garlic, potatoes, corn, salt, and pepper.

Before the pot is removed from the fire and near the end of cooking, roasted and ground peanuts are added for extra flavor. Once done, the stew is traditionally served with white rice on the side.