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Kak'ik: recipe illustration
Soups

Kak'ik

Soupe traditionnelle maya à base de dinde, relevée par une pâte de piments secs et de tomate, parfumée au culantro (coriandre longue). Elle est servie les jours de fête et lors des grandes réunions familiales dans les Hautes Terres.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the dried chilies in hot water for 20 minutes, then remove the seeds and stems.
  2. Lightly char the tomatoes, onion and garlic in a dry pan until they blacken in spots.
  3. Blend the chilies, charred vegetables, coriander and cumin seeds, corn flour and achiote with a little water to a smooth paste.
  4. Bring water to a boil with the turkey cut into pieces and a pinch of salt. Skim the surface for about ten minutes.
  5. Add the blended paste to the pot and simmer gently for about an hour.
  6. Peel and cut the chayote and potatoes into large chunks, then add them to the soup.
  7. Continue cooking for 30 minutes until the vegetables are tender and the turkey comes away easily from the bone.
  8. Stir in the chopped culantro at the end, adjust the seasoning and serve piping hot with tortillas.

Variations and tips

Mild family version. Reduce the chilies to one and remove the seeds for a less spicy soup, suited to children.

Using what's easy to find. Replace guaque chili with ancho or guajillo, and culantro with fresh cilantro plus a little parsley.

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Original Ecomely recipe.