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🇬🇺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

Chamorro Bistek

Bistek

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

🇬🇺Guam

Chicken Tinaktak

Tinaktak

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

🇬🇺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.

🇬🇺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

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.