Kelaguen is a group of Chamorro dishes that are traditionally served either as a main course, an appetizer, or a side dish. Seafood, fish, or meat are typically marinated in a combination of lemon juice, salt, and hot peppers, which were introduced to the Marianas during the Spanish period.
Chicken and fish kelaguen is often enriched with grated fresh coconut, and at Chamorro celebrations, kelaguen is served according to the ingredients used in it, so seafood is traditionally served after barbecued fish, while chicken kelaguen follows barbecued meat.
VARIATIONS OF Kelaguen
MOST ICONIC Kelaguen
MAIN INGREDIENTS
This type of Chamorro kelaguen is made with chopped sardines, either fresh or canned. They are seasoned with lime or lemon juice, salt, lots of onions, and hot peppers. Optionally, grated coconut can also be added to the dish. Once the dish has been prepared, it can be served on its own, as a filling for tacos, or as a delicious dip with tortilla chips.
MAIN INGREDIENTS
This kelaguen variety is prepared by mixing baby clams with onions, lemon juice, salt, and hot peppers. Hot peppers are optional and the quantities depend on personal preferences, while the clams can be either fresh or canned. It is recommended to serve the dish well chilled as a flavorful appetizer.
MAIN INGREDIENTS
This unique Chamorro dish is typically served as an appetizer and consists of deep-fried shrimp and vegetables. It evolved from the classic American fritters, but today, it is a staple of various Chamorro festivities and celebrations, and sometimes the batter is even prepared with the addition of beer.
When served on Guamanian tables, the dish is typically placed adjacent to numerous kelaguen dishes.
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