Although Guatemalan cuisine is quite varied, introducing elements from many neighboring countries, a traditional Guatemalan dish, considered by some to be the unofficial national dish of Guatemala is Kak’ik, a spicy turkey stew. (The word “ik” means hot of spicy in Maya, which leads me to believe Kak means turkey…) The dish comes from Pre-Hispanic times and contains much significance for the Mayans.
Kak’ik combines a variety of spices, the most prominent being achiote, coriander and a variety of chilies, the dried Cobanero chile being the main ingredient. Secret ingredients often include several heads of garlic with their dried tails, and Samat, and herb from Alta Verapaz. (Cilantro can be used in a pinch.)
Here is one recipe for Kak’ik. Please feel free to post your own variations; this Gringo is always open to some good eats!
Ingredients:
A small turkey (approx. 3 pounds)
1 pound of tomato
Two fresh sweet red peppers
1 dried chile guaque (You can find them in Guatemalan or Mexican stores.)
1 dried chile pasa ((You can find them in Guatemalan or Mexican stores.)
Chopped Chile cobanero (dried hot red pepper)
2 onions (approx. 10 ounces)
2 garlic heads (including dried tails)
Salt
Chicken base
Fresh Cilantro
Fresh peppermint
Instructions:
Cook the turkey and the garlic heads and tails, in a large pot of water, add salt and chicken base to taste.
In a separate pan, cook tomato, onion, sweet red pepper, chile pasa, and chile guaque. (Do NOT add salt.) Once fully cooked, combine in blender. (You may puree, or leave partial vegetable chunks)
Once the turkey is cooked, add the vegetable mix to the stew. Add chopped cilantro and peppermint.
Bring to boil for about ten minutes.
Serve when cooled.
Makes about 12 servings.
To get the original Kekchi taste, you could add some dried chopped cobanero pepper to each dish, (remember, that will spice it up quite a bit!). Some may be tempted to add potatos, güisquil or other “filler” vegetables. Don’t. This recipe follows the ancient Mayan way of making Kak’ik.
Enjoy!
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Hey, thanks for this. I’m thinking of making it for a party. I seem to remember the turkey being smoked first…is that right?
It’s hard to find a recipe for Kak-ik online. This is the one that I was given by a local friend, and the ones I have seen aside from this one never specify that the turkey be smoked… although it might add an interesting flavor… and several hours of work!
Kak does not mean turkey.
When lived in Coban I learned a few words in Q’eqchi’and ‘Kak’ is the color red. There is a varient of this dish called Sac’ik which is a more creamy color, and you guessed it, ‘sac’ means white.
Thanks or sharing this recipe, though! I wish there were more titles for recipe books cataloging Guatemalan cuisine!