Mathematics Used in Chamorro Celebrations

On the island of Guam we have many fiestas for various celebrations, including the feast for patron saints, baptisms, weddings, anniversaries, etc.

Mathematics concepts for a fiesta include the following: Amount of food needed for the respective fiesta; consider the space available for guests (i.e. food set-up, guest area, dancing ground); count the number of chairs needed for guests; time needed and amount of ingredients necessary to prepare the various type of foods, including kelaguen, pan (bread), steaming red rice, fish, beef, pork, escabeche (fish salad), titiyas (tortillas), barbecue chicken, fina’denne’ (hot sauce), etc.

In particular, the following are some Chamorro recipes used to prepare delicious dishes served at fiestas. These recipes clearly involve mathematics. Since Chamorro month is coming up, it would be great to have a cooking demonstration for the students and have them be actively involved in the cooking process under your close supervision.



CHAMORRO RECIPES:

TENACTAC*
(Beef with eggplant and coconut milk)

Ingredients:
1 ¼ pounds flank steak, chopped, or
1 ¼ pounds ground beef
6 to 8 eggplants, parboil, sliced lengthwise
2 cups coconut milk (1 cup very thick, 1 cup very thin)
2 tablespoons lemon juice
1 small onion, minced
1 tablespoon garlic, minced
¼ teaspoon salad oil
¾ teaspoon salt

Directions:
1. Saute garlic and minced onions in salad oil.
2. Add flank steak or ground beef and simmer for 10 minutes in covered saucepan.
3. Add lemon juice and continue cooking for 20 minutes.
4. Add salt and pepper.
5. Continue cooking for 20 more minutes.
6. Add thin coconut milk and continue cooking for 10 more minutes.
7. Add eggplant and cook for 3 minutes.
8. Add thick coconut milk and simmer for 3 minutes.
9. Remove from heat and serve while warm.

*Note: Makes 4 to 6 servings.



CHICKEN KELAGUEN*

Ingredients:
2 ½ to 3 lbs. whole chicken fryer
1 tablespoon salt
½ cup lemon juice
¾ cup chopped onions
1 cup grated coconut
6 small hot peppers

Instructions:
1. Cut chicken in half, sprinkle with salt.
2. Place in a broiling pan for 10 minutes.
3. Turn chicken over and broil for 5 minutes more.
4. Remove from broiling pan and cool.
5. Debone chicken and chop into fine pieces as desired, making about 5 cups.
6. Place chopped chicken into medium size bowl and add all other ingredients, except coconut, and mix well.
7. Add coconut and mix just before serving.

*Note: Makes 6 to 8 servings



BANANA CAKE

Ingredients:
5 – 6 bananas
1 cup melted butter
1 ½ cup sugar
2 teaspoon baking soda
1 ½ cup carnation milk
1 cup mixed nuts (preferably walnuts)
1 teaspoon salt
2 eggs
2 cups flour
2 teaspoon vanilla

Instructions: Mix ingredients, and bake at 350 degrees for 30 to 45 minutes.



CHAMORRO CAKE

Ingredients:
¾ of butter
2 cups flour
1 cup sugar
2 ½ teaspoon baking powder
2 eggs
2 ½ teaspoon vanilla
1 cup milk
¼ teaspoon salt
½ cup of raisins

Instructions: Place ingredients in a greased pan, and bake at 375 degrees for 30 to 35 minutes.



CHICKEN ADOBO

Ingredients:
3 lbs. chicken
2 tablespoon vinegar
1 teaspoon black pepper
½ cup soy sauce
4 large chopped garlic cloves
½ onion, sliced

Instructions:
1. Cut chicken into serving pieces and par boil to remove excess fat.
2. Rinse and drain chicken pieces.
3. Combine remaining ingredients and pour over medium heat until chicken is tender and sauce thickens.
4. Cook for about 30 to 45 minutes.



ESCABECHE*
(Fish with vegetables)

Ingredients:
3 ½ to 4 lbs. fresh fish
1 lb. or 25 stems and tips of cadagan
2 cups or 70 tips kankong
6 stems Chinese cabbage
1 large tomato, sliced
1 large onion, sliced
4 cloves garlic, minced
½ cup white vinegar
2 teaspoon sugar
2 tablespoon salt
2 (about 2”) yellow ginger

Instructions:
Pre-preparation for cadagan:
1. Clean cadagan stems and tips by removing fiberous material from stem.
2. Rinse.
3. Bring about 1 qt. water to a boil and add cadagan leaves and tips and continue boiling for 3 to 8 minutes.
4. Remove leaves and tips from water and place in colander.

Pre-preparation for kangkong:
1. Clean and rinse kangkong leaves.
2. Bring 2 cups of water to a boil.
3. Add kangkong tips and continue boiling for 5 minutes.
4. Drain.

Pre-preparation for cabbage:
1. Bring 2 cups of water to a boil.
2. Add 1 ½ to 2 ½ inches cut cabbage. Cabbage should be sliced crosswise.
3. Add cabbage to boiling water and continue cooking for 5 more minutes.

Pre-preparation for fish:
1. Clean fish.
2. Sprinkle salt and pan fry until cooked and crispy.
3. Take ¼ cup oil from pan in which fish had been friend and pour into a medium size saucepan.
4. Add minced garlic and onion.
5. Saute until nicely browned.
6. Add tomato and cook until tender.
7. Add grated ginger and cook for about 2 minutes.
8. Add vinegar, 1 cup water, salt, and sugar.
9. Bring to a boil and continue cooking for 5 minutes.

Final Instructions:
1. In a pyrex casserole dish, place cooked vegetables in alternating layer with fish.
2. Pour cool liquid mixture into vegetable dish.


*Note: Makes 6 to 8 servings
Do not use stainless steel, aluminum or plastic dish.



SHRIMP PATTIES*

Ingredients:
Egg Batter:
1 egg
½ cup evaporated milk
½ cup plus 1 tablespoon flour
1 teaspoon white pepper
1 teaspoon salt
½ teaspoon garlic powder.

Additional ingredients:
1 cup chopped celery
½ cup chopped green pepper
½ cup chopped onion
1 lb.shrimp (cleaned, deveined, chopped), approximately 1 cup
1 10 oz. package mixed vegetables (chop green beans)
7 oz. can corn
Salad oil for deep fat frying


Instructions:
1. Combine celery, green pepper, onion, shrimp, mix frozen vegetables can corn, and add egg batter.
2. Heat oil in frying pan to medium heat.
3. Drop mixture by tablespoon into the deep fat 1 ½ to 2 in. 350 degrees, until golden brown about 5 minutes.

*Note: Makes 4 dozen 1 ½ in. patties


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Feel free to use any of the aforementioned recipes. This comes at an opportune time to share this with the upcoming Chamorro Month activities in the Guam Department of Education. Biba CHamoru!



Source:

Naputi, Joaquin. Personal INTERVIEW. 23 February 2010.
Naputi, Julia. Personal INTERVIEW. 23 February 2010.
Women’s Group. Favorite Guam Recipes.