Kaq' ik'

The traditional food of Coban is reputed to be delicious, but the best known dish is kaq ik ( colorado turkey broth or chunto ) . To follow local traditions is recommended to start with kakaw (cacao ) as an appetizer, followed with b'oj ( sugar cane liquor ) and accompany the main course with yu ( message from rice) and Pochitos ( tamale ) .
Declared intangible cultural heritage by the Ministry of Culture and Sports in November 2007 , the regional dish Maya Q'eqchi ' Kak'ik known as " food is an ancient pre-Hispanic ancestry, why has the red color that recalls to some extent the blood ancestors in ritual ceremonies. "
The soup is Kak'ik chunto ( turkey or turkey ) containing a variety of species which include annatto , coriander, and dried chili . Here is a tribute to the cultural traditions held by women Maya Q'eqchi ' communities in rural Tucurú Township , Alta Verapaz , where the chunto kill and clean through ancestral methods surrenders.

History

Food source Maya Q'eqchi 'which in ancient times was served by the Q'eqchi' families to their guests , which was previously accompanied by dish " chili soup " with omelet, which today is considered one of the most modest of thousands of Guatemalan ethnic dishes.
The proper name in Q'eqchi ' , kaq'ik not exist , there is only a paraphrase meaning " chunto broth ( chunto is a turkey that is not farm raised , but in a backyard ) x ya'al li ak'ach . ( Chunto is a turkey is the common name that refers to the criollo turkey.
The kak ik is an ancient pre-Hispanic descent meal , so has the red color that somewhat recalls the ritual blood of ancestors in their ceremonies.

Ingredients

·         7. Liters of water

·         6. Pounds of turkey ( turkey , turkey )

·         April . Red chilli peppers

·         April . Chiles great passes

·         Chile guaque

·         Three . onions

·         Garlic head

·         April . Ounces of miltomate

·         Bunch of coriander ( cilantro if found wild , is best)

·         Bunch of mint

·         Two . Pounds of tomatoes

·         April . Cloves

·         Three . allspice

·         Two . Peppers castilla

Preparation:

Turkey meat is sewn in 7 liters of water for 45 minutes or when meat is almost cooked.
After all ingredients are roasted in a pan, being very careful not to burn .

When meat and is separated from the broth . All ingredients and roasts are placed in a blender and add the broth , when already very thin mix (preferably pass through a fine sieve or piece of gauze ) is placed in a suitable container and in this mixture is placed liquefied all ingredients , let it simmer for 10 minutes, then the turkey is added and boil for another 10 or 15 minutes. You can accompany it with rice tamale with oil and salt , chile powder Coban

 ! Enjoy it !