Another common ingredient featured in Chamorro cooking is the chotda or the green banana. It is often cooked in coconut milk in a dish called gollai åppan chotda, or else it might be dipped in flour and fried to make banana fritters. In this post we will learn about the chotda (green banana) and go through three recipes that use either the green banana, or the aga’ (ripe banana). These selections are from the book Manmannge’ Na Nengkanno’ I Manchamorro Yan Taimanu Manmafa’tinas-niha written by Carmen C. Blas, which I found in the UOG Archives and Digital Collections website. This post includes the Chamorro text, an English translation, and a Chamorro audio narration by Jay Che’le. Happy reading!