Hungry and thirsty patrons will have more time to revel this weekend at the 25th Annual Taste of The Marianas International Food Festival, which will run until 11 p.m. on its final night on Saturday (May 25).
The 26th Annual Taste of The Marianas International Food Festival in Saipan, The Marianas is doubling down in May 2025 with the introduction of team competition for the top eating challenge.
Rib eye takes center stage in the Marianas Chef Competition slated for Saturday (May 18) at the 25th Annual Taste of The Marianas International Food Festival in Saipan, The Marianas.
In Guam and the other Mariana Islands and other islands throughout the Pacific, rice is considered one of the most important food staples.
Fried bananas, or as they are called on Guam, Madoya (the "y" is pronounced like a "j"), are one of the delicacies of Guam. It is a battered half slice of banana fried to perfection and typically served with butter.
Salmon is one of my favorite varieties of fish. I love it anyway you prepare it — grill it with my teriyaki sauce, make fresh salmon kelaguen, or bake it in my creamy mushroom garlic sauce — I love it all.
Tuesday night I journeyed to Agat Market. Well, I suppose it was less of a journey and more of a 10-minute drive. I’d been wanting to check it out for some time, but always managed to have Tuesday night conflicts.
Crush shrimp and place in large bowl. Thaw, wash and drain vegetables.
Here is another variation for one of our old time favorites, Smoked Paprika Fried Chicken.
Everyone loves hot wings. And I am no exception. Whenever we have a fire department fundraiser, I like to take my “Mean Wings” or also known as “7-Alarm Hot Wings”.
Everyone loves chicken wings. You can bake them, barbecue them, even broil them.
Boil 4 cups of water in a 4 quart pan. Chop taro leaves and add to boiling water. Add seasoning, salt, black pepper, onions and ginger. Continue cooking for about 5 minutes.
There are two main types of hot “donne,” or peppers, native to Guam: “Donne’sali” with small, bright red and very pungent fruit and “donne’ ti’au” a long, red and pungent pepper, according to Mari Marutani, a professor at the University of Guam’s College of Natural and Applied Sciences.
Kelaguen is usually chopped chicken, beef or seafood prepared with lemon juice, peppers, onions and often grated coconut. The acidic lemon juice is used to “cook” fish, seafood and beef kaleguen.
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