Ancient Chamori Turtle Soup
"Kudun Haggan"

The Taotaomo'nas of Guahan held an affinity and kinship with the Sacred Haggan.
The blood of the Haggan was preserved as a remedy for numerous ailments.
The head of the Haggan was preserved as an ornament and displayed on their Proas.
The Hard shell of the Haggan had many uses, such as: cookware or pot, money, and
alåhas or jewelry. And the meat of the Haggan, if cooked in rich
coconut milk and mango' or yellow ginger was considered an aphrodisiac.

Ingredients:
1 lb. fresh haggan (turtle) meat, cubed.
2 cups fresh coconut milk.
2 Chamori green onions, chopped.
10 each donne' (hot wild peppers)
1 whole lemon or 1/2 teaspoon lemon juice.
1/2 cup diced mango' (yellow ginger).
4 cups water.

Directions:
Boil haggan (turtle) meat until soft and tender.
Add onions, lemon juice, donne' (Hot pepper) and Mango' (yellow ginger).
Cook for at least 30 minutes more at medium heat.
Add coconut milk and simmer.
Add salt and pepper to taste.
Serves Four.
Submitted by:  Regina Borja

"Ina'flitun Lemmai"


Definitely something a little different for the office party!
Use as you would a chip and serve with a refreshing dip.
2 medium size ripe breadfruit
2 pt. coconut oil (you can substitute extra virgin olive oil)
Wash and peel breadfruit.
Discard the inside, porous section.
Thinly slice breadfruit.
Heat oil. Fry until crisp or golden brown. Drain on paper towels.
Lightly salt. Serves 6.

"Kelaguin Manu"


(Chicken & Grated Coconut)
One of the most popular Taotaomona 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 a REAL Tautaumona 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 or try something untraditional, shrimp chips!

"Kelaguin Gui'an"


(Fish Kelaguin)
As Art says, "Everyone has their own recipe".
Art's is simple and "gof' mannge'!"
1 Parrotfish or any white fish meat fish - 3 to 5 lbs
1 cup fresh squeezed lemon juice
1 medium onion
salt
Use only the freshest fish for best results.

"Kudun Niu"


(Coconut Soup)
An simple soup with an exotic taste!
beef soup bones
2 carrots quartered
2 stalks celery quartered
1/2 small onion quartered
2 or 3 sprigs parsley
corn flour as needed
1 tsp. curry powder 1 small can coconut milk
Boil the soup bones 30 minutes in 6 cups of water.
Add carrots, celery, onion and parsley and cook another 30 minutes at medium heat.
Thicken with corn flour and strain.
You may wish to cool and remove any fat.
Mix curry powder with a small amount of cold water.
Bring soup back to a boil.
Remove from heat and add coconut milk and curry.
Do not let soup boil after adding milk or it will curdle.
Makes 6 servings.

"Patu'lalu"


Spicy Coconut Eggplant
6-8 Eggplants (Long)
1/4 cup chopped green onions
1/2 tsp hot red peppers (local)
1 cup fresh squeezed lemon juice
1-2 cps fresh squeezed cocnut milk
1 Tbs salt
1. Using a fork, poke hole around each eggplant, grill over bar-be-que until soft when pressed with a fork.
Cool cooked eggplants in a bowl of COLD water for 5-10 minutes before peeling off outter skin.
If desrired, eggplants may be sliced or split lengthwise.
Place cooked, peeled eggplants in another bowl.
2. Add to the eggplants, chopped green onions, hot peppers
(to desired spiciness), lemon juice (to desired tanginess),
coconut milk (to desired taste, not too coconutty, tanginess should still be tasted),
add salt last to desired saltiness
(salt should balance tanginess with coconutiness).
3. Chill uncovered for 20-40 minutes before serving.
For best results, serve along with other Fiesta foods.
Best with Breadfruit cooked in coconut milk and a tall cup of soft-drink...!
Enjoy!

"Hineksa Agaga'"


(Red Rice)
Achote Seeds (4 ounce package)
2 cup water
2 cups medium grain enriched rice
2 slices bacon
1/2 onion
sprinkle salt
Cute slices of butter
Soak achiote seeds in water until liquid is a dark rich red.
Drain seeds, reserving the liquid.
Fry bacon until soft but thoroughly cooked.
Chop bacon and onion.
Put rice, bacon, onion in a pan and add the achiote liquid.
Allow pot of rice to "boil down" until the liquid is almost completely gone.
Cover and reduce heat to low for 15 minutes.
Makes 4 servings

"Pakasu'u"


(Fish in Vinegar)
1 onion
1/2 cup vinegar
1 1/2 cup water
1 or 2 cloves garlic chopped
2 pounds white fish
1/2 tsp. pepper
In a cast iron skillet add chopped onion, garlic, vinegar and water.
Bring to boil.
Add fish, simmer until tender.
Add pepper to taste.
Serves 4 to 6.

"Kudun Pika'"


(Hot/Spicy Dish)
5 pound stewing chicken
(any chicken is good but stewing is preferred!)
1/2 cup of white vinegar
3/4 cup of Kikkoman Soy Sauce
1 whole garlic (chopped)
1 whole onion (chopped)
20 ripe, hot, red peppers
In a large bowl, mix together soy sauce, vinegar, garlic and onions.
Cut chicken into cubes and mix with sauce mixture.
Over high heat in a large pot, place chicken, peppers and sauce mixture.
Cook for an hour and 30 minutes, occassionally stirring.
If you wish, you may add coconut milk 15 minutes prior to chicken being done.

"Fanua'i"


* 3 cups of rice
* 1lbs mussels
* 1lbs of shrimp
* 1lbs of fish (your choice)
* 1 medium onion
* 2lbs of dice tomatoes
* 1 head of garlic
* green olives
* parsley
* saffron
* oil
* salt
Simmer the fish for one hour in a lot of water.
Once cooked, separate the fish and the brooth and add your clean shrimp, mussels etc.
After the water has been boiling for 5 minutes,
separate the brooth from the fish again (pass it through a collander),
keeping all that shrimp and mussles etc. to decorate the Fanua'i later.
Put a large pan in the stove with 6 spoons of olive oil.
Fry the head of garlic for 5 minutes and then a dd the onion very thinly chopped.
When the onion is brown, add the rice and stir.
Put the tomatoes on top.
After 2 minutes, put on top of all this 6 cups of the fish brooth that you had from the fish.
Stir evenly and let the rice cook for 20 minutes.
(At this point you can add your olives but you don't have to).
By this time it won't be any liquid in it.
Add your salt now before it boils.
Mix your saffron with the juice from the Fanua'i and parley and put it back in the Fanua'i so it will change color.
Do this in the 20th minutes exactly.
Just before boiling decorate your Fanua'i with the fish that you had boil in the beginning.
After 5 min of letting it cool down you can serve. Yummy!

"Sulakila(Chalakilis)"


(Chicken and Corn)
1-1/2 cups cream style corn
2T. cooking oil
2 cloves garlic, minced
1 chicken fryer, cut into small pieces
1 medium onion, chopped
1/2 cup achote water
5 cups chicken broth or water
1 cup coconut milk
salt and pepper to taste
Saute garlic in oil, then discard.
Add remaining ingredients, except coconut milk and bring to a boil.
Continue cooking until chicken is tender to a fork.
About 30 minutes, add coconut milk and serve with rice.
Serves 4.

"Estufau Manu"

(Ginger Chicken)
Fresh ginger makes all the difference here!
2 or 3 cloves pressed garlic
1 crushed bay leaf
2 tsp. grated ginger
1 tsp. salt
1 tsp. pepper
1 chicken cut into small pieces
2 tbsp. shortening
2 tbsp. sugar
1 large onion sliced
2 tbsp. dry sherry
1 cup water
Mix garlic, bay leaf, ginger, salt and pepper.
Place in plastic bag and add chicken pieces, coating evenly.
In a large skillet heat shortening.
Add sugar, cooking until dark, stirring constantly.
Add onions and chicken and brown evenly.
Reduce heat and simmer until chicken is thoroughly coooked and tender.
To serve, pour sauce over chicken.
Excellent with steamed rice. Serves 6.

"Samupulatu"

(chocolate rice)
Eat on a cold day!
3 cups of uncooked rice
4 cups of water
1 cup of cocoa powder
1/2 cup of sugar
Wash rice and place in a medium sized pot with water, over medium heat.
Let steam, then add cocoa and stir.
Add sugar and stir again.
Let sit over high heat for 30 minutes.
Then remove and serve, makes 10 servings.

"Tanuasa'i Aga"

(Banana Donuts)
1-2 bunches of ripe banana
1/2 cup of sugar
1 1/2 cup of flour
2 tsp of baking powder
vegetable oil for cooking
1. Peel bananas and then crush and mash them
2. Mix in sugar, flour and baking soda then knead slowly
3. Heat oil and whenhot drop banana mixture by the spoonful into the oil turning frequently
4. Cook the mixture till golden brown onboth sides
5. Onced cooked cool on paper towel or paper bag

"Gollai Hagun Suni"

8 bags frozen spinach 2 cups water 1 whole onion,
thinly sliced 5 cloves garlic,
finely chopped 1-1/2 tablespoon ground turmeric 1 or 2 tablespoons lemon powder or 1 freshly squeezed lemon or 2 tablespoons lemon juice.
1 can coconut milk 1-1\2 tsp. donne dinanche or finely chopped fresh peppers 2 tsp.
salt or as much as desired Procedure
Bring spinach,water,onions, and garlic to a boil, stirring occasionally.
Add lemon, tumeric,salt and hot peppers, let simmer for 5 to 10 minutes.
Last, add coconut milk and again let simmer for 5 to 10 minutes.
When done, you should be able to taste the lemon as well as the coconut milk.
Enjoy!!
If anyone has a recipe for ahu or manha tatiyas, please share them.

And also for a smaller recipe for empanadas. Thanks!

"Fena'deni"


* Onions (Green/White) *
Donne' Sali or Hot Pepper
* Lemon Powder or Lemon Juice
* Soy Sauce
Chop onions and put it in a bowl.
Then pour soy sauce all over it.
Then Put lemon powder until you get that perfect lemon taste.
Put some hot pepperif you like it hot.
Stir and use it for sauce for fried chicken, etc.