Guam

My mom used to make this for us all the time, only she used fresh pumpkins instead of canned.  Making pumpkin jam with fresh pumpkins took hours!  However time consuming that whole process was, that’s the way to do it–fresh is always best, in my opinion.

The Guam Brewery Tap House (The Tap House), Guam’s innovative craft beer and pub concept, officially tapped its first keg this month in Tumon Bay.

Escabeche is a dish made with fried fish and vegetables with a ginger-vinegar sauce. It’s usually prepared for special occasions or during the Lenten season, this is a great dish to prepare for meatless Friday meals.

Cooked without heat, kelaguen is a signature dish of Chamorro cuisine that uses a combination of lemon juice, salt, and hot peppers to “cook” chopped fish, seafood, or meat.
Chicken kelaguen is the most common variety of kelaguen and is a staple at fiestas, in restaurants, and is even sold as a snack in convenience stores.

This has got to be my most favorite Chamorro dessert!  For non-Chamorro-speaking friends, månha means the sweet, tender meat of the young, green coconut.

Like fish, crab was a staple in the Chamorro diet. Land crabs, pång’lao in Chamorro, continues to be one of the most frequently harvested animals on the island. Pång’lao echong (crooked crab) is the most common of the land crabs. It has extremely large claws.
History
Origin