Kak'ik is a soup made from a type of turkey called "chompipe" and is typical of Guatemalan cuisine. It is a food of pre-Hispanic origin. The name is of Mayan origin: it derives from the Q'eqchi' words kak (red) and ik (hot or very spicy).[1] In 2007, it was declared part of the Intangible Cultural Heritage of the Nation.[2]
 Kak'ik | |
| Place of origin | Guatemala |
|---|---|
| Main ingredients | Turkey leg |
Although there are regional variations, the traditional recipe of the Las Verapaces region includes chompipe, garlic, onion, peppermint, coriander and Eryngium foetidum (zamat) leaves.[1] The red color is due to the ground annatto.
Its red color can be associated with the blood that was used in pre-Columbian ritual sacrifices.[1][3]
It is generally accompanied with rice, white tamales wrapped in Calathea lutea (mashán) leaves, chili and a cocoa drink.[1]
References
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- ^ a b c d "Kak'ik". Prensa Libre (in Spanish). 2013-10-01. Retrieved 2022-04-03.
- ^ "Desde Guatemala: Kaq'ik con chile Cobanero, sano, picante y completo". Chile Globe (in Spanish). 2017-10-27. Retrieved 2022-04-03.
- ^ "Guatemalan Cuisine: The Kak'ik". AntiguaDailyPhoto.Com. 2008-08-02. Retrieved 2022-04-03.