Cuisine

Mariana Islands cuisine

Mariana Islands cuisine is centered around fresh, local ingredients. Seafood is a staple, and is often prepared with coconut milk, lime, and chili peppers. Other common ingredients include taro, breadfruit, and sweet potato. The cuisine is heavily influenced by the Chamorro people, the indigenous people of the Mariana Islands, as well as by the Spanish and Filipino cultures that have shaped the islands' history.

Oceanic cuisine› Micronesian cuisine

Fresh, Tangy, Spicy, Sweet

Grilling, Baking, Frying, Boiling, Pickling

Typical ingredients

Seafood (fish, shrimp, crab, octopus), Coconut milk, Lime, Chili peppers, Taro, Breadfruit, Sweet potato, Mango, Papaya, Banana

Presentation and garnishing

Mariana Islands dishes are often served family-style, with large platters of food placed in the center of the table. Garnishes such as sliced green onions and chopped cilantro are common.

The national dish of the Mariana Islands is red rice, a flavorful rice dish that is made with achote seeds and coconut milk.

More cuisines from this region...

Palauan cuisine, Guamanian cuisine, Marshallese cuisine, Nauruan cuisine

History

The Mariana Islands have a long history of colonization, beginning with the Spanish in the 16th century. The islands were later occupied by the Japanese during World War II, before being liberated by the United States. This history is reflected in the islands' cuisine, which has been shaped by a variety of cultural influences.

Cultural significance

Food is an important part of Chamorro culture, and is often served at celebrations and gatherings. Many traditional dishes are associated with specific events, such as fiestas and weddings.

Health benefits and considerations

Mariana Islands cuisine is generally healthy, as it is centered around fresh seafood and tropical fruits. However, some dishes may be high in fat and sodium.