While it’s harder to come by in the Pacific Northwest, breadfruit is an abundant and beloved staple across most of the Pacific and the Marianas are no exception. Breadfruit season on Guam makes for plentiful supply. A few years ago, when we were visiting Guam with my cousin, we were lucky enough to enjoy some breadfruit, which we prepared by blackening in the barbecue coals and smashing open to enjoy with our meal. In this post we will learn more about breadfruit on Guam and read four short recipes for preparing it. This is the fifth 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 15-Feb-2025: Added discussion notes from our Saturday morning practice group.

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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.

Continue reading “Chamorro Taro Dishes” →