Pepian, a spicy stew, stands as a cornerstone of Guatemala cuisine, seamlessly blending the influences of the country's Mayan and Spanish heritage.

Traditionally, this flavorful Guatemala national dish features the meat of your preference, with chicken being a classic choice for the stew.

However, variations can include beef or pork, enhancing the dish with a medley of vegetables and aromatic spices.

Typically served over rice with corn tortillas, Pepian offers a rich and satisfying dining experience.

Alternatively, it can be enjoyed in a soup form, providing a versatile and delectable treat for those who savor the diverse flavors of Guatemalan gastronomy.

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History of Pepian

Originally crafted by the Maya-Kaqchikel ethnic group, Pepian holds the distinction of being one of the oldest dishes still prepared in Guatemala, according to AmigoFoods.

As the years have unfolded, the Pepian recipe has undergone transformations, incorporating European spices and additional vegetables into its already robust and spicy foundation.

The evolving blend of flavors in Pepian serves as a poignant reflection of the country's diverse cultural influences.

This dish has ingrained itself in Guatemala's culinary identity and plays an important role in various ceremonies and gatherings.

Its cultural significance was officially recognized in 2007 when the government designated Pepian as part of Guatemala's national heritage and bestowed upon it the title of the national dish.

Guatemala National Dish Pepian: How to Make It?

Here is a step-by-step guide for preparing Pepian, a traditional Guatemalan dish, as per The Guardian:

Ingredients:

  • Chicken

  • Water (approximately 3 liters)

  • Salt

  • Onion (quartered)

  • Dried chilies

  • Raw pumpkin seeds

  • Sesame seeds

  • Onion (whole)

  • Black whole peppercorns (6-8)

  • Cloves (6)

  • Garlic cloves

  • Fresh coriander

  • Tomatoes

  • Dried oregano (1 tablespoon)

  • Cinnamon

Instructions:

Prepare the Chicken:

  • Place the chicken in a large pot.

  • Cover the chicken with approximately 3 liters of water.

  • Add salt and the quartered onion to the water.

  • Allow the chicken to boil.

Prepare the Roasted Ingredients:

  • Roast the dried chilies in a dry frying pan until fragrant.

  • Crumble the roasted chilies into a large mixing bowl.

  • Toast the raw pumpkin seeds in the same pan and add to the mixing bowl.

  • Toast the sesame seeds until golden and add to the mixing bowl.

  • In the pan, toast one whole onion with black peppercorns, cloves, and garlic cloves until golden. Add to the mixing bowl.

  • Toast fresh coriander until fragrant and add to the mixing bowl.

  • Roast the tomatoes until blackened and soft, then add to the other ingredients.

  • Toast dried oregano and cinnamon, then add to the mixing bowl.

Prepare the Vegetables:

  • Cut peeled potatoes into large chunks.

  • Cut quisquil into thick slices and peel.

  • Cut the remaining onion into chunks.

  • Combine and Blend:

  • Combine all the roasted ingredients in a mixing bowl.

  • Add 750ml of water to the mixing bowl.

  • Use a blender to fully combine the ingredients into a smooth mixture.

Complete the Dish:

  • Once the chicken is almost cooked, add the vegetable chunks to the chicken pot.

  • Pour the blended mixture into the chicken pot.

  • Continue cooking at a rolling boil until the sauce reduces and the vegetables are tender.

  • The sauce should have a thin consistency, resembling a soup.

  • Serve the dish in a bowl as a standalone meal or with rice.

  • Optionally, serve with tortillas, adhering to the typical Guatemalan style.

Serving Suggestions

For a delightful serving of Guatemala national dish, Pepian, place it atop a bed of white rice and garnish with fresh cilantro and sesame seeds to enhance both flavor and texture, the Foreign Fork noted.

It is worth noting that various recipes opt to char tomatillos with onion and Roma tomatoes instead of using dried chiles, allowing for flexibility in your culinary approach.

In Guatemala, the tradition involves charring vegetables on a comal, a metal grill; however, if unavailable, an ungreased cast iron skillet serves as a suitable substitute.

Tailor the thickness of your Pepian to your personal preference by adjusting the sauce consistency with additional water.

Should you lack a spice grinder, a convenient alternative is to utilize 3/4 tsp of ground cinnamon. With these tips, savor the rich flavors of Pepian de Pollo at your table.

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This article is owned by Latin Post.

Written by: Bert Hoover

WATCH: Pepian, Guatemala's National Dish - From AmigoFoods