Kak'ik (Kak'ik)

Name: Kak'ik
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Guatemala
Ingredients: 1.5 kg turkey pieces; 4 tomatoes, 3 tomatillos, 1 onion, 4 garlic cloves, roasted; 3 guajillo chillies, 2 cobanero or pasilla chillies, toasted; 1 tsp achiote paste; a bunch of coriander, a few mint sprigs; salt; rice and tamalitos to serve

Overview

Kak'ik is a spicy red turkey soup from Guatemala. Pieces of turkey on the bone are simmered with mint and coriander, then cooked in a broth flavoured with roasted tomatoes, tomatillos, garlic, achiote and dried chillies such as guajillo, pasa and the small smoky cobanero. The broth is brick red, aromatic and moderately hot. A whole turkey leg is often served in each bowl, with rice and small tamales wrapped in leaves. The turkey is very tender, and the broth has a deep smoky flavour.

History

The dish comes from the Q'eqchi' Maya of Alta Verapaz, particularly the city of Cobán. Its name is often explained as meaning red and spicy in Q'eqchi'. In 2007 Guatemala declared kak'ik part of its intangible cultural heritage. It is served at family celebrations, holidays and festivals, and is now found in restaurants in Guatemala City and across the country. The recipe is passed down through families, and turkey is a traditional Maya domestic animal.

Main ingredients

Turkey, tomatoes, guajillo and cobanero chillies, achiote, coriander and mint, garlic. The soup is built on turkey broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Tomato soups · Mint soups

Recipe outline serves 4 · ~110 min

Ingredients

1.5 kg turkey pieces
4 tomatoes, 3 tomatillos, 1 onion, 4 garlic cloves, roasted
3 guajillo chillies, 2 cobanero or pasilla chillies, toasted
1 tsp achiote paste
a bunch of coriander, a few mint sprigs
salt
rice and tamalitos to serve

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.