I am not the only one that writes regularly on the Internet. My mother, Joyce, has a regular cultural column on Guam. Recently she wrote an article on some unique recipes from Guam.
I read your article on sour sop a few months back. Do you have any recipes as well as recipes for Estufao and Rosketi?One of the best things in life is enjoying the tropical fruits native to Guam.Perhaps it brings back all those days in my youth when life was simple.Everything we ate came from the fruits of my grandfather’s labor. Fruits and vegetables were plentiful—sour sops, sweet sops, bananas, tangerine, watermelons, cantaloupes, papaya, breadfruits, and many more. We had milk from cows, goat cheese, honey from bees, and we had chicken, beef and pork. The aroma from the kitchen was always inviting with all of Mom’s or Dad’s cooking.Take sour sop for instance … I just like to eat the ripe fruit as is; some preferred to squeeze the liquid and drink it that way. As for Rosketi, Mom baked them to perfection; they actually melted in your mouth. She made Estufao with chicken or pork.Today, with costs of things are skyrocketing, my memories transcend back to those days of simplicity only made possible because of hardworking parents and grandparents. Electricity came from coconut oil lanterns and windows were left opened to fresh air and breeze. Cooking was done on wood stove and hotno (stone oven). Here are a few recipes.
Sour Sop Chilled Drink
5 to 6 cups of ripe sour sop meat without seeds; add ? cup sugar (use substitute sugar) or 4 tablespoons honey; 6 cups water; a pinch of nutmeg (optional)
Using a blender, place ? of sour sop meat and 3 cups of water and blend until it starts to turn into liquid. Add the remaining sour sop, remaining water, sugar or honey and blend until it becomes soft and liquefies. Add nutmeg. Stir. Pour into a pitcher and chill. This is a refreshing and very healthy drink.
How about a Sour Sop Shake?
Try throwing in a blender 1 cup ripe sour sop meat without seeds, add 2 cups icy cold milk or low fat milk, 4 tablespoons of sugar or honey, 1 teaspoon of vanilla and a pinch of cinnamon. Blend until you have a thick smooth liquid and walla! You have a sour sop shake!
1 box cornstarch; 4 ? tablespoons or sugar; ? pound butter or margarine; ? cup milk; 2 tablespoons of flour; 1 teaspoon baking powder; 2 eggs; ? cup water; a drop of lemon extract and a drop of vanilla extract
Turn oven on to 300 degrees
Mix dry ingredients; beat eggs and sugar to blend. Mix water and milk. Add and mix eggs-sugar combination to dry ingredients. Gradually add milk water and mix. Turn mixture into dough (it should not be dry); add lemon and vanilla extract. Knead for at least two minutes on a kneading board. Pinch small portions into balls; roll each into pretzel shape. Lay about 1/8 inches a part on a cookie sheet and bake at 300 degrees oven for 15 to 20 minutes. Cookies should be very light brown and not too hard.
Rib Estufao (pork or chicken can be used)
2 lbs of pork ribs (cut in halves); 4 garlic cloves (roughly minced); ? cup chopped onions;1/4 cup vinegar and 2 tablespoons of lemon juice; ? teaspoons of black pepper; 2 teaspoons of soy sauce (light); 2 tablespoons of coconut milk; 1 ? cups mashed cherry tomatoes (other vegetables could be added like string beans, squash); 1 cup water.
Bring enough water to boil and then add cut pork ribs, boiling for 5 minutes (this removes some of the fats). Drain water. Place ribs into a bowl cool a bit and then marinate ribs in garlic, onions, salt vinegar-lemon, pepper and soy sauce for 5 minutes. Then drain liquid into a cup or small bowl. Empty everything into a large pot and cook for 3 minutes over high heat, stirring every minute or two. Stir the mashed cherry tomatoes in with the ribs, lower heat to medium and cook for 5 minutes, stirring constantly. Then add water and reserved marinade liquids to it, stirring to mix. Cover and simmer for 20 minutes, turn to low heat for another 10 minutes or until ribs are done. When done, add coconut milk and stir to mix. Turn off heat. Cover for another 5 minutes and serve with steam rice.
si Joyce I. Martratt