Rabbit in the "Suma Guarmí" Style

Ingredients

• 1 rabbit
• vinegar
• salt
• butter
• ají (Andean/South American chili pepper)
• ají amarillo (yellow Andean chili)
• English mustard
• hard-boiled egg yolks
• oil
• chopped parsley
• chicha cochabambina (Cochabamba chicha, a fermented maize beverage)

Instructions

1. Peel, wash, and gut the rabbit, then give it a final bath in vinegar and salt.
2. Open it well, flattening the back with blows from a mortar pestle or another weight.
3. Smear it with butter fried with ají, dust lightly with salt, and cross two little sticks lengthwise inside the body to hold it open.
4. Wrap in buttered paper and set on the spit over a lively fire, in the open air or a spacious kitchen, so it does not absorb cooking smoke.
5. When cooked, remove the paper so the rabbit takes on a golden color.
6. Serve with a sauce of ají amarillo for the criollos and English mustard for the foreigners, both seasoned with hard-boiled egg yolks thinned in oil and vinegar with chopped parsley.
7. Accompany with the sparkling chicha cochabambina, the obligatory drink for this dish.