Chamorro recipes that use taro root or taro leaves were rare for me when I was growing up, as they weren’t easy for us to find here in the Pacific Northwest. It was more common for my grandmother to cook with other roots, particulary kamuti (sweet potato), and spinach leaves are a frequent subsitute for the taro leaves when cooking the gollai hagon suni. In this post we will learn more about taro on Guam, and read five short recipes for cooking taro. This is the fourth part of 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!
Updated Feb-8-2025 with discussion notes from our Saturday morning practice group.



