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Vegan Guamanian Cuisine 🧡 For this week’s Culture Tuesday, our editor is taking us to Guam, an island nation located in Micronesia – the Western Pacific. Follow the link in our Bio (@bestofvegan) to read the full article 🧡 Image credits: Slides 1 & 4: @flouredframe Slides 2, 3 & 5: @theearthkitchen Slide 7: Here’s an excerpt: “The original cultural cuisine, also often referred to as the CHamoru cuisine, or the cuisine of indigenous Guamanians is based on the foods that are native to Guam which could be grown and gathered on the island or harvested from the ocean around it. These foods include annatto seeds (from the achiote plant), arrowroot (gabgab), bananas (chotda), breadfruit (seedless lemmai and seeded dokdok), coconuts (niyok), ginger (asno), Federico palm nuts (fadang), papaya, rice, seaweed, sugarcane (tupu), taro/cocoyam (suni), wild yams (gado’), and yams (dago and nika). (...) In more modern times, the Guamanian cuisine has been a reflection of historical events through the incorporation and fusion of the CHamoru cuisine with that of other Pacific Islands, East and Southeast Asian nations, Mesoamerican, and European nations. Emphasis is on Mexican and Spanish influences as a result of the 200+ years of Spanish colonialism both in Mexico and Guam that led to the introduction of new crops and cooking techniques. However, present-day American and Caribbean influences can also be seen in the Guamanian cuisine of today. The American influences began at the end of World War II due to how easy some of them were to make through the incorporation of American processed and packaged (usually canned) foods.” - Samantha Onyemenam ( Read the full article here: (direct link in bio -> @bestofvegan) #BestOfVegan #CultureTuesday