Page 455 - Visitor Guides

ABOUT THE COVER About the Cover

hile visitors know Guam While family and faith is Red Rice (Hineksa’ Agaga’) –
Was the jewel of Micro- at the center of Chamorro a flavorful blend of seasoned
nesia and a favorite tropical culture, both often find their rice colored with annatto
destination for vacation holi- place at the fiesta table. seeds from the achote plant.
days, the heart of the island Within the flower shape on Although rice has been a
is really its rich Chamorro the cover of our Guam Guide, staple in the Chamorro diet
culture. you’ll find some of our is- for hundreds of years, it was
land’s favorite foods – from not prepared using the achote
At the center of that cul- red rice to chicken kelaguen. seed until Spanish settlers
ture is a tradition com- Please take time to explore introduced the plant to Guam.
prised of the island’s our local cuisine and discover Achote releases a dye when
Catholic faith in- the fiesta table. It is there soaked in water, which is
troduced by – during mealtimes – where then mixed with rice to give
families come together, new a distinct orange color. Other
friendships are made, and old ingredients are often added
ones rekindled. including bacon, onion, garlic,
and peas.
Should you be fortunate
enough to be invited to a bar-
beque, fandango (wedding),
fiesta (celebration of Catholic
patron saint) or a baptismal
2 (a Christening of a person,
normally an infant, into the
Catholic faith), you will most
likely enjoy the following
foods:

the Spanish
in the 1600s Chicken Kelaguen (Kelaguen
and a Mannok) – a popular dish at
respect almost all get-togethers char-
for acterized by a technique used
family, in preparing chopped meats
rooted in with lemon juice, salt, grated
the ancient coconut, and hot red pep-
Chamorro pers. Kelaguen – which can
culture, known be made using chicken, beef,
as the oldest shrimp, or even Spam® - is
civilization in similar to chicken seviche but
Micronesia. without the cilantro leaves.