Dish

Gollai hågon suni

Corn and Coconut Milk Soup

Gollai hågon suni is a dish that is perfect for those who love tropical flavors. The dish is typically made with taro leaves, which are a staple in Chamorro cuisine. The leaves are cooked in coconut milk with chicken and a blend of spices until tender. This dish is rich and flavorful, and is a great way to enjoy the flavors of Guam.

Oceanic cuisine› Micronesian cuisine

Vegetable Dish

Origins and history

Gollai hågon suni is a traditional Chamorro dish that has been enjoyed for generations. It is believed to have originated as a way for the Chamorro people to use the taro leaves that grow abundantly on the island. The dish is typically served as a main course, but can also be served as a side dish or appetizer.

Dietary considerations

This dish is not suitable for vegetarians or those with a nut allergy due to the use of coconut milk.

Variations

There are many variations of Gollai hågon suni, including adding shrimp or fish to the dish. Some recipes also call for the addition of ginger or lemongrass to the coconut milk for added flavor.

Presentation and garnishing

Gollai hågon suni can be presented in a large serving dish or in individual bowls. The dish can be garnished with chopped herbs or a sprinkle of red pepper flakes for added flavor.

Tips & Tricks

To ensure that the taro leaves are tender, it is important to blanch them in boiling water for a few minutes before cooking. This will help to remove any bitterness from the leaves and ensure that they are tender.

Side-dishes

A side of red rice is the perfect side dish for Gollai hågon suni. The rice is a staple in Chamorro cuisine and is perfect for soaking up the flavorful coconut milk.