AI-generated image
Kak'ik
Guatemala's Q'eqchi' Maya turkey soup with toasted chillies and achiote
Kak'ik is a red, aromatic turkey soup from the Q'eqchi' Maya of Alta Verapaz, around Cobán, and is cooked for weddings, saints' days and Christmas; it is now recognised as part of Guatemala's cultural heritage. Turkey legs simmer in a broth flavoured with toasted tomatoes, guajillo and pasa chillies, achiote, coriander and mint, and it is served with tamalitos or rice. The mistake is not toasting the chillies and tomatoes; the slight char gives the soup its smoky depth. Chef's tip: toast the dried chillies only for seconds, until they puff and smell fruity, or they turn bitter.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/6 doneStep 1: Put 3 ⅓ lb turkey legs or thighs, 10 ½ cups water and 1 ½ tsp salt in a large pot. Bring to the boil, skim, then simmer partly covered for 1 hour.
60 minStep 2: Meanwhile toast 5 tomatoes, 3 tomatillos, 1 onion and 5 garlic cloves in a dry heavy frying pan over a medium-high heat for 10–12 minutes, turning, until charred in spots.
12 minStep 3: Toast 3 dried guajillo chillies and 2 dried pasilla chillies in the same pan for 20–30 seconds a side, until they puff and smell fruity. Soak them in hot water for 10 minutes.
10 minStep 4: Peel the garlic. Blend the charred vegetables, drained chillies, 1 tbsp achiote (annatto) paste, 1 red pepper and half the ⅓ oz coriander with 300 ml of the turkey broth until smooth.
Step 5: Strain the sauce into the soup pot. Add the rest of ½ tsp salt and simmer for 25 minutes. The turkey must reach 165°F and should be tender.
25 minStep 6: Stir in ⅓ oz mint leaves and the rest of ⅓ oz coriander for the last 2 minutes. Serve a turkey piece in each bowl with plenty of broth, with tamalitos or rice.
2 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 40 g
- Carbs
- 10 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kak'ik take?
- About 115 minutes in total: 25 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.