Kak'ik
From Wikipedia, the free encyclopedia
 Kak'ik | |
| Place of origin | Guatemala |
|---|---|
| Main ingredients | Turkey leg |
Kak'ik is a soup made from a type of turkey called "chompipe"[clarification needed] and is typical of Guatemalan cuisine. It is a food of pre-Hispanic origin. The name is of Mayan origin: it derives from the Q'eqchi' words kak (red) and ik (hot or very spicy).[1] In 2007, it was declared part of the Intangible Cultural Heritage of the Nation.[2]
Although there are regional variations, the traditional recipe of the Las Verapaces region includes chompipe, garlic, onion, peppermint, coriander and Eryngium foetidum (zamat) leaves.[1] The red color is due to the ground annatto.
Its red color can be associated with the blood that was used in pre-Columbian ritual sacrifices.[1][3]
It is generally accompanied with rice, white tamales wrapped in Calathea lutea (mashán) leaves, chili and a cocoa drink.[1]
