Micronesia

A sweet Chuukese snack of freshly grated cassava mixed with coconut and sugar, tightly wrapped in banana leaf, and cooked by grilling over coals or steaming until firm and fragrant.

A raw Chamorro table condiment of soy sauce, fresh citrus juice, sliced hot pepper, and onion that functions as the universal accompaniment to virtually every savory dish in Guam and the Mariana Islands.

A Chamorro/Micronesian barbecue dish of chicken marinated and basted in spicy finadene — a sauce of soy, citrus, onion and hot donne' chili — then grilled over fire.

A Chamorro dish of protein — most commonly grilled chicken, shrimp, fish, or venison — tossed with freshly grated coconut, lemon juice, green onions, and hot pepper to form a bright, acid-driven cold salad served at room temperature.

A Micronesian soup of breadfruit (lemmai) simmered in coconut-milk broth with taro and leafy greens, a comforting starchy island main.

Chamorro red rice is a steamed white‑rice dish colored vivid orange‑red by annatto, seasoned with aromatics and traditionally served as a centerpiece of feast meals.

A soft, griddled Chamorro flatbread made from either wheat flour enriched with coconut milk and lard, or from ground dried corn, cooked on a dry comal and eaten at daily breakfast and at fiestas throughout the Mariana Islands.