There’s nothing like lifting the lid off a hot pot of steaming yumminess and breathing in the savory smell of spices, vegetables, meat or even coconut. For me, that mouth-watering steam is not the only heat; I am also warmed by fond memories of my grandmother’s homemade soup.
Fritada, from the Spanish verb “fritar”, means fried dish. In Guam, fritada is more a blood stew than a fried dish and is made up of chopped up internal organs of pigs, cattle, or deer cooked in fat and blood with onions, vinegar and spices.
Well it’s rainy season in Guam right now. We only have two seasons, rainy and dry. Typically, rainy season runs from July through December and the dry season runs from January through June. Of course there are plenty of dry and wet days in both seasons. But today we had on and off rain. My plans to BBQ pork spare ribs were sidelined.
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.