Some Guamanian meat dishes include short ribs and Chicken kebabs. For breakfast, Guamanian people usually eat fresh fruit, especially mango.
Red Rice (Hineksa’ Agaga’)
A flavorful blend of seasoned rice colored with annatto seeds from the achote plant. Although rice has been a staple in the Chamorro diet for hundreds of years, it was not prepared using the achote seed until Spanish settlers introduced the plant to Guam. Achote releases a dye when soaked in water, which is then mixed with rice to give a distinct orange color. Other ingredients are often added including bacon, onion, garlic, and peas.
Chicken Kelaguen (Kelaguen Mannok)
A popular dish at almost all get-togethers characterized by a technique used in preparing chopped meats with lemon juice, salt, grated coconut, and hot red peppers. Kelaguen – which can be made using chicken, beef, shrimp, or even Spam® - is similar to chicken seviche but without the cilantro leaves.
Chamorro Barbecue
A staple on the fiesta table, most of the time, ribs and chicken are marinated for 3-4 hours in a soy sauce and vinegar mixture, then seared on an open grill over charcoal or tangan tangan wood embers.
Finadenne
A basic condiment used in Chamorro cuisine, the favorite sauce is prepared by mixing soy sauce, vinegar or lemon juice, chopped white onion, and fresh chili peppers. It can be spooned over food – especially meat – or used as a dipping sauce.
Cucumber Salad
A favorite among Chamorros, this dish takes a popular Guam vegetable and soaks it in finadenne’, bringing a tangy flavor to cucumbers.
Red Velvet Cake A lush Southern delicacy from the United States that has found its way to Guam. As the Chamorros enjoy great food, this dessert has found its way to most functions on the island.
Red Rice (Hineksa’ Agaga’)
A flavorful blend of seasoned rice colored with annatto seeds from the achote plant. Although rice has been a staple in the Chamorro diet for hundreds of years, it was not prepared using the achote seed until Spanish settlers introduced the plant to Guam. Achote releases a dye when soaked in water, which is then mixed with rice to give a distinct orange color. Other ingredients are often added including bacon, onion, garlic, and peas.
Chicken Kelaguen (Kelaguen Mannok)
A popular dish at almost all get-togethers characterized by a technique used in preparing chopped meats with lemon juice, salt, grated coconut, and hot red peppers. Kelaguen – which can be made using chicken, beef, shrimp, or even Spam® - is similar to chicken seviche but without the cilantro leaves.
Chamorro Barbecue
A staple on the fiesta table, most of the time, ribs and chicken are marinated for 3-4 hours in a soy sauce and vinegar mixture, then seared on an open grill over charcoal or tangan tangan wood embers.
Finadenne
A basic condiment used in Chamorro cuisine, the favorite sauce is prepared by mixing soy sauce, vinegar or lemon juice, chopped white onion, and fresh chili peppers. It can be spooned over food – especially meat – or used as a dipping sauce.
Cucumber Salad
A favorite among Chamorros, this dish takes a popular Guam vegetable and soaks it in finadenne’, bringing a tangy flavor to cucumbers.
Red Velvet Cake A lush Southern delicacy from the United States that has found its way to Guam. As the Chamorros enjoy great food, this dessert has found its way to most functions on the island.
