Estufao

Estufao
Type	Stew
Place of origin	United States
Region or state	Guam
Main ingredients	soy sauce, vinegar, and spices

Estufao is a Chamorro dish where chunks of meat are stewed in water, vinegar, soy sauce, spices, and garlic. ^{[1] [2]} It is similar to Filipino adobo ^[1] and kaddon pika. ^[3] It is a versatile dish, so various meats such as beef, chicken, venison, or pork can be used. ^{[1] [2]} Thus, recipes are often different from one cook to another. ^[4] Spices such as bay leaves and salt can be added. ^[1] The ingredients (other than the oil and water) are combined and allowed to marinate. ^[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 starch is often added to thicken the stew. ^{[1] [5]} The meat and gravy can be served separated or together. ^{[1] [5]} The dish is often served with steamed white rice and fina'denne'. ^{[1] [2]}

See also

• Cuisine of the Mariana Islands

References