Kak’ik

Ingredients

Turkey

• 1free-range turkey (about 3 kg), jointed into serving pieces, with the giblets
• 3 litreswater
• 1onion, halved
• 1 headof garlic, halved across
• 2 tspsalt

Recado

• 6chiles guaques, stemmed and deseeded
• 4chiles pasa (chile zambo), stemmed and deseeded
• 3chiles cobaneros, the small smoky ones from Alta Verapaz
• 500 gtomatoes
• 300 gmiltomates (tomatillos), husked
• 1onion, quartered
• 6garlic cloves, unpeeled
• 1 tbspachiote paste or 2 tsp annatto seeds
• 1 tspcoriander seed
• 6black peppercorns
• 2whole cloves

Herbs and finish

• 1large bunch samat (culantro), tied
• A few sprigs of fresh mint (hierbabuena)
• 2spring onions, chopped
• Salt

To serve

• Tamalitos blancos, steamed in corn husks
• White rice
• Lime wedges and chopped chilli

Directions

1. Simmer the turkey pieces with the water, onion, garlic and salt for about 1.5 hours, skimming the foam, until the meat is tender at the bone. Keep every drop of the broth; it is the body of the soup.
2. Meanwhile, toast the three chiles on a dry comal or heavy pan over medium heat for 20–30 seconds a side, pressing them flat, until they smell sweet and smoky but before any dark spot appears. Burnt chiles turn the whole pot bitter.
3. Soak the toasted chiles in hot water for 20 minutes until pliable.
4. On the same comal, char the tomatoes, miltomates, onion and unpeeled garlic until blackened in patches and collapsing, about 10 minutes, turning them.
5. Toast the coriander seed, peppercorns and cloves for 30 seconds until fragrant, then grind them to a powder.
6. Blend the drained chiles, charred vegetables, peeled garlic, ground spices and achiote with 400 ml of the turkey broth until completely smooth.
7. Strain the recado through a sieve into a large pot, pressing hard on the solids, and fry it in a little turkey fat over medium heat for 10 minutes, stirring, until it darkens and thickens.
8. Pour in the remaining broth, return the turkey pieces and simmer uncovered for 25–30 minutes so the flavours marry and the soup reduces slightly.
9. Add the bunch of samat and the mint in the last 10 minutes, then lift them out before serving; they perfume the broth rather than staying in it.
10. Check the seasoning and serve very hot in deep bowls, a piece of turkey in each, scattered with spring onion, with tamalitos and white rice alongside.

Technique

• Kak’ik is a Q’eqchi’ Maya dish from Alta Verapaz and its name says what it is: kak means red, ik means chilli. Guatemala declared it part of the nation’s intangible cultural heritage in 2007.
• The turkey should ideally be chompipe, the local farmyard bird, which is leaner and far more flavourful than an intensively reared one and needs longer simmering.
• Samat, also called culantro, is a long-leaved herb with a far more pungent flavour than coriander leaf; it is the signature aroma of the soup.
• The broth is deliberately thin and clear-red, not a thick stew. If it thickens too much, let it down with more broth rather than reducing further.

Substitutions

• No turkey: a large free-range chicken works and cooks in about 50 minutes, though the soup is milder.
• No chile cobanero: use a chipotle for the smokiness, plus an extra guaque for colour; the flavour is close but sweeter.
• No samat: use a large bunch of coriander stalks and leaves, added at the very end.

Variations

• Traditional Coban version, thin and fiery, served with tamalitos blancos.
• Household versions that add a little mint or a few tomatillo husks for aroma.
• Chicken kak’ik, common outside Alta Verapaz.

History

A Q’eqchi’ turkey soup from Alta Verapaz whose name means very spicy; it was also named national intangible cultural heritage in 2007.

Frequently asked questions

What is Kak’ik?

Kak’ik is a soup & stew from Guatemala: q’eqchi’ Maya turkey soup with achiote and spices. A Q’eqchi’ turkey soup from Alta Verapaz whose name means very spicy; it was also named national intangible cultural heritage in 2007.

How long does Kak’ik take to make?

Kak’ik takes 40 min of preparation and 2 hr of cooking. The recipe makes 6 servings. It is rated medium to make.

What can I substitute in Kak’ik?

Yes, within limits. No turkey: a large free-range chicken works and cooks in about 50 minutes, though the soup is milder. No chile cobanero: use a chipotle for the smokiness, plus an extra guaque for colour; the flavour is close but sweeter. No samat: use a large bunch of coriander stalks and leaves, added at the very end.

What is the most important thing to get right in Kak’ik?

Meanwhile, toast the three chiles on a dry comal or heavy pan over medium heat for 20–30 seconds a side, pressing them flat, until they smell sweet and smoky but before any dark spot appears. Burnt chiles turn the whole pot bitter.