MAIN INGREDIENTS
Originating from the tiny island of Guam, kå'du fanihi is a truly unique specialty. The dish is made with Mariana fruit fox (fanihi in Chamorro) in a coconut milk soup. The bat is boiled alive, with all of its parts intact, before being served up with coconut milk and, preferably, vegetables.
Everything but the fur, teeth, and bones is supposed to be eaten. Due to the way the dish is prepared, it is recommended to be careful while consuming it as there are serious diseases that can be passed along to humans.
MARIANA FRUIT FOX (FANIHI) IS AT RISK OF EXTINCTION.
MAIN INGREDIENTS
Cadon niguk is a creamy Chamorro soup made with beef bones, carrots, celery, onions, corn flour, coconut milk, curry powder, and a few sprigs of fresh parsley. The secret to a good cadon niguk is not to let the soup boil after adding coconut milk, as it will result in a curdled mess.
This hearty and nourishing soup is best when served warm and freshly prepared.
MAIN INGREDIENTS
A hearty soup called chalakiles is a staple at various Chamorro festivities. It is prepared by browning onions, chicken pieces, and garlic in oil, then adding annatto powder-colored water and chicken broth. Afterwards, toasted rice is added until the concoction thickens.
If desired, coconut milk can be added to further enhance the flavors. The soup is typically served hot, and it can also be paired with some more white rice on the side.
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