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Subanik is a ceremonial stew-like dish originated from the Maya of Guatemala. A variety of chili peppers as well as meats are characteristic of this dish and the main components of its flavor.

Traditionally, subanik is cooked in a nest composed of several mashan leaves tied down with a rope of cibaque thread. The stew is steamed in the leaves. As mashan leaves are mostly unavailable outside of Guatemala,  using  a dutch oven lined with banana leaves as a substitute is possible.

This dish originated amongst the Kaqchikel Maya of Guatemala. Though the original dish has diversified as it may appear in homes today, the concept, as its name suggests, is still the same. The ending “-ik” in the Kaqchikel language in referring to a dish means that chilies are part of the dish.

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