Guam's Community

Ancient Writing
Latte Stones
Chamorro Recipes


Guam is located in the Pacific Ocean at 13.48N latitude and 144.45E longitude. It is across the International Dateline, 15 hours ahead of east coast time in winter, 14 in summer. It is the farthest west of all U.S. territories.

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The 1990 census showed the population of Guam as 130,000 and continuing to grow. In addition to the native Chamorro people, there are people from the mainland United States, the Philippines, China, Japan, Korea and the Micronesia islands including Truk, Palau, and Pohnpei. According to the Guam Visitor's Bureau Travel Agents Manuel, the population of Guam's people falls into three distinct ethnic groups: Chamorros (46%), Filipinos (22%) and Caucasians - including the military - (26%). The last 6% is listed as "others."

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Ancient Writings

Writings left in a cave in Inarajan by the early Chamorros. Legend has it that the writings told the story of the victory of Chief Gadao of Inarajan over Malaguana, the Chief of Tumhom (now called Tumon).

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Latte Stones

One of the unique tourist attractions of Guam is Latte Stone Park. There you will find several latte stones that were used as early as 500 A.D. by the ancient Chamorros. Their houses would be built on top of these stones. The supporting column is called the halagi. It is topped with a capstone called a tasa. Coral limestone was carried several miles to the location of the house to serve as the column. Coral heads were collected from the reef for the tasa.

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Chamorro Recipes

3 lb. chicken
1/2 medium onion chopped
2 cloves garlic chopped (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon monosodium glutamate
1 large grated coconut
2 #2 cans whole kernel corn

Cut chicken in pieces. Cook about ten minutes with onion and garlic. Cover for first five minutes then uncover.

Add 2 cups water and cook for 25 minutes covered.

Add 2 cans whole kernel corn. Bring to boil and boil five minutes.

Note: Make coconut milk with one large coconut grated. Add 3/4 cup water, strain and make one cup coconut milk.


2 cups rice 2 tablespoons achote seeds 2 cups water 1/2 teaspoon salt 3 teaspoons salad oil 1/2 cup chopped onions

Rinse achote seeds. Soak achote seeds in 1/2 cup warm water and salt, and set aside for about 30 minutes. Rub achote seeds (about 20 strokes) to get achote coloring; strain into a small bowl.

Saute onions in salad oil until onions are tender. Add remaining 1 1/2 cups water and 1/2 cup achote water (coloring); bring to a boil; then reduce heat to low temperature for 15 minutes. Serves 2 to 4.

2 cups Masa Arina
2 cups coconut milk
3/4 cup sugar
1 cup water

Combine Masa Arina and water. Mix well so as not to have any lumps. Add sugar and strain into a pot. Cook, stirring constantly until mixture begins to boil. Add coconut milk. Stir constantly. Mixture is done when it becomes very thick after boiling for sometime. Pour into long tray or platter. Cool or chill. Cut and serve when cool.

AHU (Coconut Candy)
8 cups water
1 1/2 cups sugar
6 young coconuts
1 cup corn starch

1. Scoop coconut and run it through meat chopper. 2. Boil water and 2/3 cup sugar in pot. 3. Mix corn starch and rest of sugar with coconut. Mix well. 4. Drop mixture by spoonfuls into boiling water. 5. Cook at fifteen minutes or until corn starch is cooked. 6. Serve hot or cold.

KANDEN NIYOK (Coconut Candy)
2 medium sized coconuts - grated
2 cups sugar (may use brown sugar)
6 drops food coloring (optional)
1/2 cup water
2 drops lemon extract (optional)

1. Grate coconut and remove milk. 2. Mix sugar, water, coloring and lemon extract in saucepan. 3. Cook until close to boil. 4. Add coconut slowly until all liquid is absorbed and the mixture looks dry. 5. Cook over low heat for about 1/2 hour. 6. Press into buttered pan. Cool and cut into pieces.

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