One of the most difficult things I've been asked is, "What is your favorite food?" In my experience as a foodie, it's difficult to choose just one. However, if you were to ask me what I crave the most, I would reply the local foods of Guam. A plate of barbeque, kadon pika, red rice, and a side of kelaguen is usually what comes to mind, causing that rumble in my stomach that sparks that resolute desire that can only be satisfied once I've leaned back from the table, smug and fulfilled, with a once-full plate now empty in front of me.

While there are many other meals featured in Guam's culture and cuisine, these are my top five must-eats on Guam.

Red Rice

Rice has been a staple of Guamanian cuisine and culture for millennia. It is a must-have for any party or gathering. Red rice is comparable to Spanish rice, which makes sense given that the principal ingredient, the achote seed, most likely originated in Mexico and was introduced to the Chamorro people by the Spanish.

The achote seeds are soaked in water, and the rice is cooked in the water, resulting in a deep crimson or bright orange hue depending on how long the seeds are soaked. Other ingredients, such as onions and garlic, are also used to enhance flavor. Overall, it adds a very mild earthiness to the rice and serves as a visually stunning side dish to your meal.

Kelaguen

Chamorros are famed for their ability to make kelaguen, which is a characteristic local cuisine. Kelaguen is based on the cooking properties of lemon juice and shares characteristics with ceviche. Lemon juice, onions, local chili peppers, salt, and sometimes grated coconut are mixed together to "kelaguen" shellfish, beef, chicken, or even Spam.

Chicken is the most common meat for "kelaguen" and tastes best when barbequed beforehand. Octopus or squid kelaguen can be difficult to find, but they are particularly excellent and among the greatest forms of kelaguen. The tanginess of the lemon juice, mixed with the fiery bite of the peppers incorporated into your preferred meat, creates a fantastic dance of flavors in your mouth, leaving you demanding more.

Barbeque

As controversial as it may seem, I'll simply say it: Guam's BBQ is the best ever. That's correct, always. There I said it. Of course, all of this is based on my personal opinions and preferences. The local barbequing technique often begins approximately a day before the actual grilling. The rationale for this is to allow the meat to marinade. The most typical marinade for barbecue meats is a mixture of soy sauce, vinegar, salt, black pepper, onions, and garlic. While these are the basic components of an excellent marinade, most cooks have a secret ingredient or two that they prefer to use.

This marinade can be used on a variety of meats, however the most popular in local barbecue are chicken and spare ribs. The greatest barbeque is grilled with tangan-tangan wood prevalent across Guam's topography, which adds a distinct smoky flavor. Finally, the marinade brings out the best in the meat, and the smokey flavor is outstanding.

Kadon Pika

Kadon Pika is one of my favourite local foods. The Chamorro term "kadon," when translated, means stew, and the word "pika" indicates spicy. Overall, we get a hot stew. Typically, this stew features chicken as the main ingredient. The other components are soy sauce, vinegar, salt, black pepper, onions, garlic, local hot peppers, and, last but not least, coconut milk. The chicken is marinated in a mixture of the components listed above, minus the hot peppers and coconut milk. These are added after the dish has simmered for a time. When ladled over a bed of red rice, bite into the warm, delicate chicken, and the fiery peppers will clash with the sweet, creamy coconut milk to create the ideal local comfort dish.

Coconut Candy

Coconut candy, as simple as it may seem, is delicious. It is essentially a mixture of sugar and freshly grated coconut. The sugar is heated and melted, then the coconut is added, and once it has reached the desired consistency, it is molded into balls or rectangles. The Gef Pa'go Cultural Village in the southern village of Inarajan hosts a demonstration of how ancient Chamorros manufactured coconut candy. It's a lovely little treat for yourself, and it usually comes in small pieces so you don't feel too guilty about indulging.

So try these five local cuisines. Whether it's one or all of the above, chances are you'll enjoy Guam's cuisine as much as I do.