Chamorro Food

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Kelaguin Monuk (Chicken & Grated Coconut)

One of the most popular Chamorro dishes, kelaguin is often served with the main meal but makes a great starter or appetizer.

• 1 chicken baked or barbequed without spices • 1 medium coconut grated • 1 or 2 lemons • 1 bunch green onions • 3 tbsp crushed red pepper • salt

Some people use a food processor, but REAL Chamorros wouldn't think of it!

Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl. Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others. Serves 4-6.

Serve with warm tortillas.

Chamorro Cucumber Slices Recipe

20 min | 20 min prep

SERVES 4

• 2-3 medium cucumbers • 1/4 cup finely chopped onion or thinly sliced scallion • 1/8 teaspoon black pepper • 1/4 cup soy sauce • 2 lemons, juice of or 2 tablespoon white vinegar • 1/8 cup water

1. Pare the cucumbers and leave narrow strips of skin for color.

2. Slice into 1/4-inch slices.

3. In a zip-lock plastic bag, combine onions, pepper, soy sauce, lemon juice, and water.

4. Add cucumber slices.

5. Seal bag securely.

6. Turn bag over and over to coat cucumbers.

7. Place bag in refrigerate for at least 15 minutes.

8. A longer time will enhance flavor.

9. Serve in bowl.

Photo Credit

Basic Chamorro Red Rice Recipe

23 min | 3 min prep

SERVES 4

• 4 ounces achiote seeds • 2 cups water • 2 cups white rice, short grain

1. Soak achiote seeds in water until it is a dark red.

2. Drain the seeds and save the red-ish water.

3. Put the rice and red-ish water in a rice cooker or pot. If using a rice cooker, set it to cook and leave it be. If going the pot method, allow the rice to "boil down" until the water is almost gone. Cover and simmer for 15 minutes.