Kelaguen
This is a traditional Guamanian dish that was introduced to us by our good friends Dwight and Aggie. Fresh coconut is a must. Don’t use canned. Buy a coconut, crack it open with a hammer (or saw it carefully in half if you want to be able make horse noises a la Monte Python) and pull the white meat away from the shell with the end of a knife. You can make this dish with other meats as well. Try substituting chicken or fish. Yummy!
Yield: 4-6 servings
Time: 1 hour (including fixing the coconut)
1 ½ lb Shrimp, minced
grated meat from one coconut
1 sm onion, chopped
5 limes, juiced
3 hot red peppers, chopped fine
salt and pepper to taste
1 doz corn tortillas, steamed
When the shrimp is still half frozen, chop finely with a knife. Cook it. I like using a skillet with a little olie oil.
Mix with remaining ingredients. You can decrease the number of peppers if you don’t like food spicy.
Eat off the common serving plate, using the tortillas as spoons. This is a finger food, so don’t use a fork.