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The food of Guam and the Marianas is closely related, because it is linked by the traditions of the Chamorro people that inhabit this island chain. The northern Marianas had additional German, Japanese, and Carolinas’ influences, although in modern times the region is also influenced by Filipino, American, and Japanese food cultures. The core ...
Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. With the exception of the cooked chicken, the acids in ...
Estufao is a Chamorro dish where chunks of meat are stewed in water, vinegar, soy sauce, spices, and garlic. [1] [2] It is similar to Filipino adobo [1] and kaddon pika. [3] It is a versatile dish, so various meats such as beef, chicken, venison, or pork can be used. [1] [2] Thus, recipes are often different from one cook to another. [4]
The culture of Guam reflects traditional Chamorro customs in a combination of indigenous pre-Hispanic forms, as well as American and Spanish traditions. [1] Post-European-contact CHamoru Guamanian culture is a combination of American, Spanish, Filipino and other Micronesian Islander traditions. Few indigenous pre-Hispanic customs remained ...
Chamorro institutions on Guam advocate for the spelling CHamoru, as reflected in the 2017 Guam Public Law 33-236. [13] In 2018, the Commission on the CHamoru Language and the Teaching of the History and Culture of the Indigenous People of Guam announced CHamoru as the preferred standardized spelling of the language and people, as opposed to the ...
The Chamorro people developed two derivatives from tubâ: aguajente (also aguayente or agi, from Spanish aguardiente), a distilled liquor similar to Filipino lambanóg; and almibad, a sweet syrup made from boiled coconut sap used in making candies and rice cakes (potu). Tubâ itself was either consumed fresh (non-alcoholic) or fermented; with ...
The name of kalamai is a loanword from Cebuano kalamay, when Guam was still part of the Spanish Philippines. It originally referred to a type of sticky rice pudding made with ground glutinous rice, coconut milk, and sugar. The Chamorro kalamai uses corn in place of rice, and thus resembles the Filipino maja blanca more. [4]
Chalakiles is a Chamorro soup from Guam made with chicken, garlic, onion, toasted ground rice, and sometimes coconut milk. [1] Chalakiles can be the entrée or can be served before the main dish. [1] It is considered a comfort food. [1] [2] It is often found at various Chamorro festivities. [3]