Fina'Denne

Sangan i guaguan (Speak what is valuable)

-- Chamorran proverb

The Chamorro people have inhabited what are now known as the Marianas islands for thousands of years. Those islands are currently divided politically between Guam and the Northern Mariana Islands, both of which are part of the United States. Yet, most of those who live in the continental United States probably have never heard of the Chamorro, let alone know of their history, their culture, and their perspectives. 

I have known about the Chamorro people, although I have to admit that, until recently, I knew very little about them other than where they lived. It was my search for hot sauces to make that opened a door into learning more about the Chamorro people. And, this post serves as an opportunity for me to speak what is valuable.

The Chamorro people are believed to have come to the Mariana Islands from what is now known as the Philippines or Indonesia. At their height, there was believed to have been anywhere from 50,000 to 100,000 Chamorro living on the islands ... until Spanish colonialism arrived. Disease and violence reduced the numbers of Chamorro to as little as 1,000, who were forcibly relocated to Guam. After the Spanish, others ruled over the islands, including the Germans, Japanese and ultimately, the Americans, who have controlled Guam since 1899 (as a result of the Treaty of Paris) and the Northern Mariana Islands since the end of World War II. Today, there are over 160,000 people who identify as Chamorro. 

As one would expect a history of colonization would leave imprints upon modern day Chamorro culture and cuisine. Those prints reflect influences from Spanish, Filipino, Japanese and American cultures. Yet, there remains something uniquely Chamorro - inafa'maolek or "doing good for each other." This concept reflects six traditional values: (1) respectu, respect for the elderly and other significant individuals within the family and community; (2) manginge, an expression of respect for elders or person so authority; (3) mamahlao, to be shamefaced, embarassed or ashamed; (4) chenchule, to give or donate without relationship to any event; (5) che'lu, relationships with siblings; and (6) patgon, valuing children and acknowledging that raising them is everyone's responsibility. Taken together, these values recognize the interdependence and respect of every part of society, from young and old. Values like these build communities, developing and reinforcing the bonds between one another. 

Yet, there is also a less positive aspect: where one does not contribute according to their means or ability, then they should expect resistance to that person. Take, for instance, the United States' occupation and control of much of where the Chamorro live, namely those Marianas islands. Inafa'maolek provides the conceptual framework through which resistance to the U.S. presence in Guam. When the Chamorro believed that the U.S. was not fulfilling its duties and responsibilities to their community, then political resistance, such as in the 1970s with respect to the U.S. presence in Guam and elsewhere, became the means by which the Chamorro could seek to restore the balance within the community.  

Source: Paleric

These are principles that have helped the Chamorro overcome collective challenges, and they can serve as valuable lessons for others. An important starting point for further exploration into Chamorro cuisine and culture. 

As part of this journey, I prepared Fina'Denne, which is a very spicy condiment that is a staple of Chamorro cuisine. It reflects foreign influences, with the use of soy sauce and chiles. (Indeed, Fina'Denne translates to "made with chile pepper"). Yet, this dish predates the Spanish. The earliest versions were simple preparations using salt and pepper. The Spanish introduced vinegar, which the Japanese later supplanted with soy sauce. Other ingredients, such as the Thai bird-eye chiles (or "boonie peppers"), were added later to create the condiment that is known today. 

Once prepared, it is usually drizzled over meat or rice. Fina'Denne can be prepared with more soy sauce than lemon juice for red meat, chicken or pork dishes. Alternatively, one can use more lemon juice than soy sauce to prepare a Fina'Denne that could work well with fish or seafood. This particular recipe uses an even split between soy sauce and lemon juice. That seemed like an appropriate start for the first time preparing this sauce. 

FINA'DENNE

Recipe adapted from Dad with a Spoon and Annie's Chamorro Kitchen

Ingredients:

• 1/2 cup lemon juice or white vinegar
• 1/2 cup soy sauce
• 1/2 cup scallions (green onions), thinly sliced
• 3 Thai chiles (or 2 serrano chiles), seeded and thinly sliced
• 2 fresno chiles (or 1 jalapeno chile), seeded and thinly sliced
• Cherry tomatoes, sliced or diced

Directions:

Combine the ingredients in a bowl and stir well. Rest in a refrigerator for up to three days for best results.

PEACE.