Guam's' Chamorro fiesta & food

Chamorro dish Red Rice
Chamorro dish Red Rice

On the island of Guam, our people’s heart of the island is its rich Chamorro culture. At the center of that culture is a tradition comprised of the island’s Catholic faith introduced by the Spanish in the 1600s and respect for family, rooted in the ancient Chamorro culture, known as the oldest civilization in Micronesia. During mealtimes, families come together at the fiesta, new friendships are made, and old ones rekindled. The Spanish Catholic missionaries introduced how individual saints were honored and recognized on their patron feast date. This system adapted into the Chamorro social celebrations at each of the villages. It became an occasion to get together with families and friends from around the island to pray and celebrate.Today the villages celebrate particular saints who symbolize special powers. For example,  the San Roke, the patron saint of Barrigada, symbolizes a healer; San Isidro, the patron saint of Fena – and now, Malojloj – symbolizes the farmer; and Saint Jude, the patron saint of Sinajana, signifies the ability to perform the impossible.A typical fiesta table might consist of red rice, colored with achiote seed; fina’denne, a soy sauce-based condiment with vinegar and onions; titiyas, a tortilla-type flatbread made from corn or flour; keleguen, a ceviche-like meat or seafood dish seasoned with lemon and peppers; and barbecue marinated in soy sauce, garlic and the chef’s secret ingredients. Of course, you’ll also find imports like Filipino lumpia, Japanese sashimi, Spanish suckling pig, and even buckets of American Kentucky Fried Chicken. 

Place(s): United States of America and Iberian Peninsula ( Spain and Portugal )
Year: 1898

– Nikita Devera

Relationship:  Great-grandchild of im/migrant or more Great-grandchild of im/migrant or more