Guam

🇬🇺Guam

Annatto

Roucou

The red seeds of the Bixa orellana shrub (lipstick tree); used as a condiment and natural food coloring; gives dishes a deep orange-red colour; a staple ingredient in French Guianese and Amazonian cuisine.

🇬🇺Guam

Banana Donuts

Buñelos Aga

Buñelos aga are ripe bananas folded into sweet batter and deep-fried, producing soft fruit inside a crisp, irregular shell.

🇬🇺Guam

Bananas with Coconut Milk

Gollai Appan Aga

Gollai appan aga is a Chamorro banana or plantain side, cooked until tender with savoury seasoning and served alongside rice, meat, or fish.

🇬🇺Guam

Breadfruit Titiyas

Titiyas Lemmai

Titiyas lemmai mixes ripe breadfruit pulp into dough, flattens it, and cooks it on a hot kommat as a soft flatbread.

🇬🇺Guam

Buchi Buchi

Buchi

Buchi is made by shaping grated coconut and sugar into balls, then frying them until the outside is crisp and the centre chewy.

🇬🇺Guam

Cadon Niguk

Cadon niguk is a Chamorro chicken or seafood stew seasoned with coconut, aromatics, and island peppers; the broth is savoury and gently creamy.

🇬🇺Guam

Chalakiles

Chalakiles is a Chamorro chicken soup thickened with toasted, ground rice and coloured with achote; coconut milk may be stirred in.

🇬🇺Guam

Chamorro Barbecue

Tunu

Chamorro barbecue uses chicken or ribs marinated in soy sauce, vinegar, lemon, sugar, onion, and garlic before wood-fire grilling.

🇬🇺Guam

Chamorro Bistek

Bistek

Chamorro bistek uses thin beef slices simmered or marinated with vinegar, annatto, onion, garlic, and black pepper before rice service.

🇬🇺Guam

Chamorro Chili Pepper

Donni' Såli

Donni' såli is a small hot Chamorro chili pepper used to bring heat and colour to fina'denne', kelaguen, and stews.

🇬🇺Guam

Chamorro Dried Beef

Tinala' Katne

Tinala katne is beef cut into strips, salted, dried, and sometimes smoked until chewy; the preserved meat is eaten in small pieces with rice or fina'denne'.

🇬🇺Guam

Chamorro Flatbread

Titiyas

A Chamorro flatbread derived from the Spanish 'tortilla'; made from corn, wheat flour, or other starchy plants; common forms include harina (flour, sweetened), mai'es (corn), and faddang (pandanus nut); cooked on a flat iron pan (kommat); an essential item on the fiesta table; used like a chip to scoop up kelaguen.

🇬🇺Guam

Chamorro Noodles

Pancit

Pancit; Filipino noodle dish adapted to Chamorro tastes; a staple on the fiesta table; a reflection of Filipino influence on Guam cuisine; a feature of the fiesta plate; often served dish at gatherings; a familiar island noodle dish.

🇬🇺Guam

Champulado

Champulado is a chocolate rice porridge cooked until the grains are soft and creamy, often sweetened and served warm as a Chamorro comfort food.

🇬🇺Guam

Chicken Tinaktak

Tinaktak

Chicken tinaktak finely chops meat and simmers it in coconut milk with green beans or other vegetables until creamy.

🇬🇺Guam

Coconut Candy

Lamot Niyok

Chamorro coconut candy cooks grated coconut with sugar until the mixture sets into chewy, fragrant pieces that keep well.

🇬🇺Guam

Coconut Pudding

Kalamai

Kalamai is a Chamorro coconut-and-corn starch sweet cooked into a soft, sliceable pudding; coconut milk gives it a rich aroma and a smooth set.

🇬🇺Guam

Corn Titiyas

Titiyas Mai'es

Corn titiyas is a thin Chamorro flatbread made from corn flour and cooked on a hot surface until lightly browned and flexible.

🇬🇺Guam

Eggplant in Coconut Milk

Lechen Birenghenas

Eggplant in coconut milk (fina'dennen birenghenas); eggplant boiled or grilled, peeled and shredded; mixed with coconut milk, onions, red peppers, garlic, and lemon; a traditional Chamorro dish known to win over people who claim not to like eggplant; a fiesta table vegetable dish.

🇬🇺Guam

Eskabeche

Fresh fish cooked in vinegar sauce; a localized homage to the Spanish escabeche; fish fried then marinated in vinegar, onions, garlic, and peppers; a traditional Chamorro dish; a feature of the fiesta table seafood section; a preservation method adapted to island ingredients.

🇬🇺Guam

Estufao

Estufao is meat braised with vinegar, soy, garlic, and aromatics until tender; the sauce darkens around the stated beef, pork, or poultry cut.

🇵🇭Philippines

Filipino Spring Rolls

Lumpiang Shanghai

Thin spring rolls filled with ground pork, vegetables, and seasonings, deep-fried until golden and crispy.

🇬🇺Guam

Fina'denne'

The essential Chamorro condiment; as ubiquitous in Guam as ketchup in America; a spicy sauce made with soy sauce, vinegar, onions, garlic, and hot peppers; spooned over meat, poultry, fish, and rice or used as a dipping sauce; found in every household and restaurant; variations include lemon-based and tuba vinegar versions.

🇬🇺Guam

Flour Titiyas

Titiyas Harina

Flour titiyas; a sweetened flatbread made from wheat flour; mixed with coconut cream (lechen niyok) and a little salt and sugar; one of the common forms of titiyas; wheat flour became available as an import in the 18th century; an essential item on the fiesta table; served with kelaguen.

🇬🇺Guam

Fritada

Chamorro fritada is a blood-and-organ stew built from pork offal, blood, garlic, and seasoning; it is a dark, savoury dish distinct from the pork preparations called fritada in Colombia and Ecuador.

🇬🇺Guam

Gollai Hågon Suni

Gollai hagon suni is taro leaves simmered in coconut cream until completely tender, producing a rich green side with a gentle earthy sweetness.

🇬🇺Guam

Guyuria

Guyuria are dense Chamorro cookies with a hard, dry bite and lightly sweet dough, often shaped for long storage.

🇬🇺Guam

Kadon Gamson

Kådu Gamson

Kadon Gamson simmers clams with coconut milk, onion, peppers, and broth until the shells open and the liquid turns briny.

🇬🇺Guam

Kadon Guihan

Kådu Guihan

Kadon Guihan is a Chamorro fish stew of bite-sized fish, coconut milk, onion, green pepper, and sometimes pepper leaves.

🇬🇺Guam

Kadon Pika

Kåddun Pika

Kadon Pika braises chicken with vinegar, garlic, onion, soy, black pepper, hot peppers, and coconut milk until tender.

🇬🇺Guam

Kek Chokulåti

Kek chokulati is a moist Chamorro chocolate cake made with cocoa and a tender crumb, served as a fiesta or family-table sweet.

🇬🇺Guam

Kelaguen

Kelaguen Kå'tne

Chamorro kelaguen is finely chopped raw or cooked meat or seafood acid-marinated with lemon, grated coconut, onion, and hot pepper; chicken, beef, deer, fish, and shrimp are named preparations of the same local dish.

🇬🇺Guam

Konsetban Papaya

Pickled Papaya

Konsetban papaya uses green papaya cut into pieces and pickled with vinegar and spices for a crisp, sour accompaniment.

🇬🇺Guam

Latiya

Latiya is a Guam custard pudding finished with cinnamon, combining a soft set layer with a lightly spiced, milky top.

🇬🇺Guam

Lumpia

Chamorro lumpia are thin fried rolls filled with seasoned meat and vegetables, served crisp as a snack or shared platter.

🇵🇭Philippines

Mixed Ice Dessert

Halo-Halo

A shaved ice dessert with evaporated milk, sweet beans, fruits, jellies, ube ice cream, and leche flan, the Filipino summer icon.