Kelaguen in Chamorro describes a dish that’s prepared by mixing the main ingredient (usually chicken, beef, deer, or seafood) with lemon or lime juice, onions, salt, and hot pepper.
Just about everyone loves to spice up their BBQ. This Pico de Gallo salsa will do just that for you. It has the excellent flavor and heat that will get your mouth watering and keep it there.
The USDA’s Dietary Guidelines recommend adults eat anywhere from five to 13 servings of fruits and vegetables per day. While meeting or exceeding your recommended daily dose is an essential component of a healthy lifestyle, it’s just as important to ensure that you’re consuming produce safely.
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
While visitors know Guam as the jewel of Micronesia and a favorite tropical destination for vacation holidays, the heart of the island is really its rich Chamorro culture.
Many of us know the classic Cobb salad—lettuce, tomatoes, chicken or turkey, eggs, avocado, cheese and, of course, bacon bits. It is a classic for a reason—it’s delicious!
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.
