Guatemalan Cuisine: Subanik
Guatemala is a country with lots of stews. Let’s call Guatemala, Stew country!
Just yesterday Arturo Godoy was sharing with us the photos he took at La Cocina del Obispo, which included a not too tempting shot of Subanik. Since I don’t want you to get the wrong idea about one of the most important dishes in the Guatemalan gastronomy, I decided to immediately share with you another version of Subanik. 😉
Subanik, also known as “God’s meal”, is the perfect bowl of hot reddish-orange broth according to Cia from Writing With My Mouthfull. Subanik is a ceremonial dish of the Kaqchiquel Maya of Guatemala. It is traditionally steamed in a nest of about 6 to 8 large mashan leaves tied at the top with cibaque, or decorative rope according information shared by Brigid Schulte for The Washington Post.
Luckily for us, both articles include recipes in English to prepare Subanik in the United States, both articles also include recommendations for substituting ingredients not available in the U.S. and Canada.
Without further ado, here are the recipes for Subanik in English:
- Subanik: 8 servings, this recipe includes nutrition facts. This Subanik recipe is adapted from a recipe of the Antigua Cooking School in Antigua, Guatemala.
- Subanik: Guatemalan stew recipe adapted from Ezekiel, the chef for La Lancha, a retreat in Lake Petén Itza.
Please, let me know if you try cooking Subanik at home from these recipes?
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