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Kak'ik
Cobán, Guatemala
A turkey soup of the Q'eqchi' Maya of Guatemala's misty Verapaz highlands, so ancient and culturally vital that the Guatemalan government declared it part of the nation's intangible cultural heritage. The name fuses the Q'eqchi' words for 'red' (kaq) and 'chili' (ik), and the broth earns it: a clear, blazing-red consommé built from native chiles (cobanero, guaque, and chile zambo) toasted and ground with tomato, tomatillo, achiote, and a backbone of indigenous aromatics, mint, cilantro, and the anise-like samat herb. A whole native turkey (chompipe) is simmered in it until the meat falls from the bone, and the soup is served with tamalitos blancos (small plain corn tamales) and white rice. Kak'ik is feast food, prepared for weddings, funerals, and Maya ceremonial occasions, often cooked outdoors in vast clay pots over wood fire. Its lineage reaches back to pre-Columbian turkey-and-chili stews, making it one of the oldest continuously prepared dishes in the Americas, yet it remains almost entirely unknown beyond the Verapaces.
Ingredients
- 2 kgnative turkey, cut into pieces
- 4 mediumtomatoes
- 4 wholetomatillos (miltomate)
- 3 wholedried guaque chilies
- 2 wholedried cobanero chilies
- 1 tbspachiote paste
- 4 clovesgarlic
- 1 largeonion
- 4 sprigsfresh mint
- 1 small bunchfresh cilantro
- 2 sprigssamat (or substitute extra cilantro)
- 2 tspsalt
Directions
- 1
Simmer the turkey pieces in salted water with half the onion until the meat is tender and a rich broth forms, about 1.5 hours; reserve the broth.
- 2
Toast the dried guaque and cobanero chilies briefly in a dry pan, then soak in hot water until soft.
- 3
Char the tomatoes, tomatillos, garlic, and remaining onion on a comal or under a broiler until blistered.
- 4
Blend the soaked chilies, charred vegetables, achiote, and a ladle of the turkey broth into a smooth red paste.
- 5
Strain the paste back into the broth and bring to a simmer, stirring, until the soup turns clear and deep red.
- 6
Return the turkey to the pot, add the mint, cilantro, and samat, and simmer 15-20 minutes to infuse the herbs.
- 7
Adjust salt and serve hot with small white corn tamalitos and white rice.