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Smoked Agouti (agouti): recipe illustration
Meat

Smoked Agouti (agouti)

A small rodent from the French Guianese forest, traditionally marinated and then smoked over a wood fire. Its dark, fragrant meat is a classic of the Creole and Amerindian meals of the country.

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Ingredients

Ingredients

Fumage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the agouti into pieces and rinse them with lime juice.
  2. Crush the garlic, chillies, thyme, salt and pepper, then mix with the oil and the juice of one lime.
  3. Rub the meat with the marinade and let it rest in the fridge for at least 2 hours.
  4. Prepare a bed of hot embers in a covered barbecue, or preheat the oven to 180 °C for an oven version.
  5. For smoking, place the wood shavings on the embers (or in a closed casserole for the oven version) to release a gentle smoke.
  6. Put the meat away from direct heat, cover and cook for 60 to 90 minutes, turning regularly, until the flesh comes away easily.
  7. Take the meat out, let it rest for 10 minutes, then serve with sliced onion and lime.

Variations and tips

With what you can find here. Agouti is not available everywhere, so replace it with rabbit or guinea fowl, reducing the cooking time to 50 minutes.

Oven version. Wrap the pieces in aluminium foil with the damp shavings and bake for 1 h 15 at 180 °C.

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Original Ecomely recipe.