Kak Ik

Name: Kak Ik
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Guatemalan
Ingredients: 1kg turkey pieces (thighs and drumsticks); 6 dried guaque or guajillo chiles, stemmed and seeded; 4 Roma tomatoes, halved; 1 large white onion, quartered; 6 cloves garlic, unpeeled; 2 tbsp achiote paste; 3 sprigs fresh mint; 3 sprigs fresh cilantro; 8 cups water or turkey broth; Salt and pepper

Kak Ik (kahk EEK)

Mayan Turkey Soup

⏱ Prep Time 40 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 410 kcal

A fiery, brick-red turkey soup from the Q'eqchi' Maya of Alta Verapaz, simmered with dried chiles, tomatoes, and achiote in a broth that is both smoky and deeply aromatic.

Nutrition & Info

Protein 35.0g

Carbs 18.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large stockpot blender comal or heavy skillet

Presentation Guide

Vessel: deep clay bowl

Garnishes: fresh mint, chile slices

Accompaniments: white rice, tamales

Ingredients

1kg turkey pieces (thighs and drumsticks)
6 dried guaque or guajillo chiles, stemmed and seeded
4 Roma tomatoes, halved
1 large white onion, quartered
6 cloves garlic, unpeeled
2 tbsp achiote paste
3 sprigs fresh mint
3 sprigs fresh cilantro
8 cups water or turkey broth
Salt and pepper

Instructions

1
Toast chiles on a dry comal until fragrant, about 1 min per side. Soak in hot water 20 min.
2
Roast tomatoes, onion, and garlic on the comal until charred. Peel garlic.
3
Blend soaked chiles, roasted vegetables, and achiote paste with 1 cup broth until smooth.
4
Bring remaining broth to a boil. Add turkey pieces and simmer 30 min, skimming foam.
5
Strain chile sauce into the pot. Add mint and cilantro sprigs.
6
Simmer 30 min more until turkey is very tender and sauce is rich. Season with salt and pepper.

💡

Did You Know?

Kak Ik was inscribed by Guatemala as Intangible Cultural Heritage, and the city of Coban holds an annual Kak Ik festival each September.

Chef's Notes

Equipment Tips

large stockpot
blender
comal or heavy skillet

Garnishing

fresh mint, chile slices

Accompaniments

white rice, tamales

The Story Behind Kak Ik

Kak Ik is among the oldest surviving Maya dishes, originating with the Q'eqchi' people of Guatemala's cloud forests. The name means "red fire" in Q'eqchi', describing the chile-achiote broth. Turkey was one of the only domesticated animals in pre-Columbian Mesoamerica, making this a dish of high ceremony and prestige.

🕐 Traditionally enjoyed lunch, festivals, patron saint celebrations 📜 Origins: Pre-Columbian Maya

Comments (0)

No comments yet. Be the first to share your thoughts!