K'uum, the Vegetarian Delight from the Yucatan Peninsula
K'uum, a Mayan dish from Yucatan, elevates the humble pumpkin. Cooked with spices, stuffed with veggies and served with toasted seeds, it's a hearty dish steeped in tradition and bursting with flavor.
Forget Cinderella's carriage – in the Mayan heartland of Valladolid, Yucatan, pumpkins transform into something far more magical: K'uum. This deceptively simple dish, a hollowed pumpkin brimming with a combination of sautéed vegetables, utters recollections of ancient civilizations and bursts with the delicious spirit of Mayan cuisine.
K'uum isn't just food; it's a culinary heirloom. Our Mayan ancestors, with their deep reverence for nature, cultivated the K'uum (also known as x ka' for its larger seeded cousin) for millennia. These weren't your average Halloween jack o'lanterns; K'uum pumpkins were (and still are) smaller, boasting a denser, nuttier flesh that held a special place in the Mayan diet.
