GUAM CHAMORU DINANCHE HOT PEPPER PASTE
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My favorite dinanche was a jar we brought back from Guam in 2017. It was made by DFRNT GU – spicy but not so much you couldn’t enjoy the flavor, and smoky. I’m finally getting around to making this as I am unable to mail-order that deliciousness! I don’t know what was put into it, but this type of dinanche paste uses the same general ingredients across most recipes – eggplant, green beans, onions, hot pepper, lemon, and coconut milk.
My dad likes to add crab paste to his – so feel free to do so after you make this dinanche. Also, I happened to have calamansi juice my dad squeezed on Guam so I used that instead of lemon juice. Lemon juice will work fine but start with half the amount of calamansi juice in this recipe – calamansi is not as tart as lemon juice.
Barbecuing or smoking most of the veggies makes this dinanche – the Guam bomb of Guam bombs, in a good way. I’ve roasted the veggies in the oven too and it’s better than not doing anything to them – but bbq and smoking take it to a whole other level.
Dinanche makes so many foods delicious – especially seafood and coconut-milk based dishes.
Blog Post - Growing Kurume Long Eggplant for Chamorro Fina'denne' and Dinanche'
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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.
