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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 ...
The Chamorro people (/ tʃ ɑː ˈ m ɔːr oʊ, tʃ ə-/; [4] [5] also CHamoru [6]) are the Indigenous people of the Mariana Islands, politically divided between the United States territory of Guam and the encompassing Commonwealth of the Northern Mariana Islands in Micronesia, a commonwealth of the US.
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 ...
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 ...
Fina'denne' (many alternate spellings, commonly finadene, fina'denni', or fina'dene) is a spicy, all-purpose condiment that is a staple of Chamorro cuisine. In the Chamorro language, it translates as "made with chili pepper." [1] It may be drizzled over meat dish or rice, or placed in a separate, small dipping saucer. Anthropologists visiting ...
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 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]