Estufao
 Estufao | |
| Type | Stew |
|---|---|
| Place of origin | United States |
| Region or state | Guam |
| Main ingredients | soy sauce, vinegar, and spices |
Estufaois aChamorrodish where chunks ofmeatare stewed inwater,vinegar,soy sauce,spices,andgarlic.[1][2]It is similar to Filipinoadobo[1]andkaddon pika.[3]It is a versatile dish, so various meats such asbeef,chicken,venison,orporkcan be used.[1][2]Thus, recipes are often different from one cook to another.[4]Spices such asbay leavesandsaltcan be added.[1]The ingredients (other than the oil and water) are combined and allowed tomarinate.[2]Then, the mixture is cooked on oil until browned slightly.[2]Water is added, and the mixture is cooked over low heat until the meat is tender.[2][5]Corn starchis often added to thicken the stew.[1][5]The meat andgravycan be served separated or together.[1][5]The dish is often served with steamedwhite riceandfina'denne'.[1][2]
See also[edit]
References[edit]
- ^abcdefg"Estufao - Traditional Stew From Guam".TasteAtlas.2017-06-05.Retrieved2022-12-08.
- ^abcdef"Chamorro Estufao Recipe".Food.com.2008-07-30.Retrieved2022-12-08.
- ^"If it's not hot, it's not kaddon pika".guampdn.com.2015-09-02.Retrieved2022-12-08.
- ^Pesch, Bill (2021-04-07)."Chicken estufao, a comfort food for the whole family".The Guam Daily Post.Retrieved2022-12-08.
- ^abcReyes, Lupe C. (2021-02-18)."» Estufao: Recipe".guampedia.com.Retrieved2022-12-08.