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KAQIK (Turkey Soup from Coban, Alta Verapaz, Guatemala) Recipe

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This recipe for KAQIK (Turkey Soup from Coban, Alta Verapaz, Guatemala), by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mario & JoAnna Hubbard Chocooj
Added: Friday, July 29, 2005


1 10# turkey, cut up.
Vegetables and spices must be fresh & organic.
3 celery ribs, chopped coarsely
3 whole celery ribs and leaves
1 bunch green onions including tops, sliced.
1 large handful cilantro.
1/2 bunch mint leaves, whole
4 medium Roma tomatoes, chopped
2 chicken bouillon cubes
4 whole cloves of garlic
salt to taste
Annato seeds. (Achiote as in ar-chee-O-tay)
10 C. cooked brown rice

Boil turkey in water to cover about 3 inches above turkey. Boil for one hour on high heat or until meat is tender.
Remove meat and reserve. Cool and take meat off bones and reserve.
To the hot stock add each ingredient in orger given and as you get them prepared. For the Annato which is available in Mexican grocery stores, put the entire packet of seeds in a bowl. Add enough warm water to cover. Using yur fingers, rub the seeds to dissolve the color in the water until the color is rubbed off making the seeds dark brown. Sieve to separate liquid and seeds. Discard the seeds and add the liquid to the soup.
After one hour, remove the whole garlic, celery, mint cilantro and discard.
To serve, place a serving of rice and meat into individual bowls and ladle soup over all.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Mario usually makes this traditional celebration soup for our
extended family on Christmas Eve. We are blessed. This
recipe is originally from Mario's mom, Maria Filomena Chocooj,
in Coban, Guatemala.




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