Chamorro Dishes

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

An appetizer that consists of shrimp and vegetables; it is deep fried and very similar to a corn fritter.

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

Fish Stew Ingredients Cut fish into small pieces. Place in a flat saucepan with salt, onions and green pepper. Let it cook in its own juice on medium heat until

Octopus with coconut cream Ingredients Place all ingredients, except for coconut milk, in a pot. Cook for about 10 to 12 minutes or longer if you want gumson (octopus) tender.

Fish in coconut milk Ingredients Put all of the ingredients in a kettle and cook for about 20 minutes on medium heat. Add coconut milk last and remove from direct

Taro leaves with coconut milk Ingredients Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water. Add seasoning, salt, black pepper, onions