This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

An appetizer that consists of shrimp and vegetables; it is deep fried and very similar to a corn fritter.

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).

Kådun Guihan: Recipe Fish Stew Ingredients 1 medium-sized fish (or 1 box of frozen fillets) 1 teaspoon salt 1 large onion, chopped ½ large sweet

Kådun Gåmson: Recipe Octopus with coconut cream Ingredients 1 octopus, cut into bite-sized pieces ½ onion, chopped 1 lemon (squeezed for juice) 1 ½ cups

Governor’s Fish in Coconut Milk: Recipe Fish in coconut milk Ingredients 2 lbs fish (skipjack, mullet, mahimahi, or any island fish), sliced about 2 inches

Gollai Hågon Suni: Recipe Taro leaves with coconut milk Ingredients 20-30 taro leaves 1 cup coconut milk 1 tsp salt ½ onion, chopped ½ tsp