Kådu Fanihi

Introduction

Kådu Fanihi is a traditional dish from the island of Guam, renowned for its unique flavors and cultural significance. Historically, this dish has been an integral part of Chamorro cuisine, often served in community gatherings and religious ceremonies. Derived from the Chamorro language, 'Kådu' means stew and 'Fanihi' translates to fruit bat, often used traditionally in making this stew.

Due to modern conservation efforts and wildlife preservation, the fruit bat is no longer used, and the recipe has evolved to incorporate more sustainable proteins while maintaining its rich flavors.

Ingredients

• Free-range chicken - 2 lbs, cut into pieces
• Coconut milk - 2 cans
• Taro leaves - 2 cups, fresh if possible
• Green papaya - 1, peeled and sliced
• Ginger - 2-inch piece, sliced
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Lemon juice - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Soy sauce - 3 tablespoons
• Thai chilies - 2, sliced

Preparation

Preparing the Ingredients

Start by preparing your chicken. Ensure that it is clean and cut into bite-sized pieces. Next, peel and slice the green papaya and ginger. Finely chop the onion and garlic. Wash the taro leaves thoroughly and set them aside.

Marinating the Chicken

In a large bowl, combine the chicken with soy sauce, lemon juice, salt, and black pepper. Allow the chicken to marinate for at least 30 minutes in the refrigerator.

Cooking Process

Step 1: Sauté Aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add the onion, garlic, and ginger. Sauté them until they become fragrant and the onions are translucent, approximately 5 to 7 minutes.

Step 2: Cook the Chicken

Increase the heat to medium-high and add the marinated chicken to the pot. Cook the chicken pieces until they are browned on all sides, approximately 8 to 10 minutes.

Step 3: Add Coconut Milk and Vegetables

Once the chicken is browned, reduce the heat to medium. Add the coconut milk to the pot, stirring well to combine. Bring the mixture to a gentle simmer and add the sliced green papaya and taro leaves.

Step 4: Simmer the Stew

Cover the pot and allow the stew to simmer gently for about 30 to 45 minutes, or until the chicken is cooked through and the taro leaves are tender. Stir occasionally to prevent sticking, checking to ensure the coconut milk does not evaporate entirely. If necessary, add water to maintain the desired consistency.

Step 5: Final Seasoning

Once the stew has reached the right consistency, adjust the seasoning with more salt and black pepper if needed. Add the Thai chilies for heat, stirring them into the stew.

Serving and Enjoyment

Serve the Kådu Fanihi hot, ideally with a side of steamed rice which balances the rich flavors of the stew. The dish can be garnished with fresh herbs, such as cilantro or parsley, for added freshness.

This dish pairs excellently with a light, tropical beverage such as iced hibiscus tea. It captures the essence of Guam's culinary heritage, offering a vibrant blend of savory, creamy, and spicy notes that are sure to delight your palate.

Conclusion

The evolution of Kådu Fanihi symbolizes a beautiful blend of respecting tradition while adapting to modern conservation needs. Enjoying this dish provides not only a culinary pleasure but also a taste of Guam's rich cultural tapestry.