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The Melting Pot
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1900s-present - CHamoru cooks in Guam and Chamorro American fiesta traditions
A Guam fiesta-table barbecue of chicken, ribs, or beef marinated in a tangy soy-vinegar mixture and grilled over hot coals.
Difficulty
Moderate
Prep time
20 minutes
Cook time
35 minutes
Total time
4 hours 55 minutes including marinating
Servings
6 servings
Region
Guam and Chamorro American communities
Era introduced
1900s-present
Introduced by
CHamoru cooks in Guam and Chamorro American fiesta traditions
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Chamorro barbecue is central to many Guam fiesta tables, where grilled chicken, ribs, beef, pork, or fish are served with rice and fina denne. The marinade is usually direct and powerful: soy sauce, vinegar or lemon, onions, garlic, sometimes ginger and sugar. It reflects Guam as an American place with its own CHamoru foodways, Pacific setting, and long layers of Spanish, Asian, and U.S. influence.
Drafted with Guam fiesta-table context from Guampedia (https://www.guampedia.com/art-architecture-body-adornment-music-and-food/chamorro-food/fiesta-table-overview/), barbecue notes from Guampedia fiesta food (https://www.guampedia.com/category/art-architecture-music-food/food/fiesta-food-food/), Guam Visitors Bureau fiesta-table barbecue context (https://www.guamvisitorsbureau.com/docs/resources/press-kits/posters/fiesta-table.pdf), and marinade method from The Splendid Table (https://www.splendidtable.org/story/2024/04/05/chamoru-barbecue-chicken-with-juanitas-finadenne).
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