2008-02. Ancestral Cuisine: The Kak’ik
February 23rd, 2008
Tucuru. Alta Verapaz, Guatemala.
February 22nd, 2008.
Issue: Society / Culture
Deemed intangible cultural heritage by the Ministry of Culture and Sports in November 2007, the Kak’ik is an ancestral dish of Pre-Hispanic origin largely cooked and consume among the Q’eqchi’ Mayas of Guatemala. “The red coloring evokes memories of the blood used in rituals and ceremonies by their ancestors.” (1)
The Kak’ik is a turkey soup-stew which features a number of spices from which achiote, coriander, and a number of chilies stand out. Following is a visual homage to the cultural traditions kept alive by Mayan women of the Q’eqchi’ ethnic group who still kill, clean, and cook the turkey as has been done for generations.
Versión en español aquí.
In Japanese: 日本語で。1 Palma, Claudia. “Patentados el jocón, el pepián, el kak ik y los plátanos en mole”. elPeriodico, Guatemala. November 27, 2007. (http://www.elperiodico.com.gt/es/20071127/14/46099)
The same way my grandmother used to do
on Long Island,NY,US.
James, I did a follow up to this entry. Thanks for the graphical homage.
http://antiguadailyphoto.com/2008/08/02/guatemalan-cuisine-the-kakik/
I seem to remember that the turkey is smoked first. Is that right? I want to make this for a party next week, so I need to be sure!
Thanks,
James