There was a comment on my YouTube video about completely cooking the chicken or not for chicken kelaguen. First, I've learned not to take negative comments to heart from social media. But, I'm always entertained and enlightened. The comment on YouTube was along the lines of "you need to cook the chicken completely or you'll get sick." Then, when I replied that I've never heard of anyone getting sick and we've been cooking it this way forever...." Well, the commentor....
Thus, I decided to turn to our CHamoru and Guam communities on-line, who have been making chicken kelaguen since forever, or have had relatives making it even more forever -- love when I can write without need of proper grammar :-). Personally, I've never heard of anyone getting sick from chicken kelaguen. I have heard that you shouldn't make any kind of kelaguen in metal bowls, and that I should be careful with when I add the coconut because it will spoil the kealguen faster -- compared to kelaguen without coconut. Growing up on Guam, where it's like an average of 80 degrees or warmer most hours of the day -- way back when, now it's a bit hotter -- you know the outdoor temperature is not the American "safest" temperature for a lot of foods. That said, I mean chicken was barbecued part way in that there was still some blood along the bones -- at least in my extended families. Never once did my parents tell me not to eat kelaguen at the 1000s of parties and barbecues we went to growing up on an island -- where there is always a gathering around food for every and any occasion -- and 99% of the time it was outside. I don't even remember instances when kelaguen and salads were kept in small pools on the table filled with ice. Think back 35 plus years ago -- are you kidding me? Whose grandma or auntie would make her fiesta table or fandango table look messy with pools of ice? Different times today...
My inquiry led to such an enthusiastic discussion about chicken kelaguen on Facebook. Here's what I gathered:
- A lot of folks have never heard of or have gotten sick from chicken kelaguen in which the chicken was partially cooked
- A few folks have gotten sick from kelaguen
- Many seem to think that getting sick from kelaguen was less about partially cooking the chicken with heat and more likely because it was mixed in a metal bowl, the coconut got bad, poor food storage, the fly taki'd in it
- There is some confusion on what "cooking" foods is
- Some folks actually eat raw chicken -- as in no heat applied to the chicken at all -- but the chicken was dipped in an acidic solution.
There's science and then there's reality. And then there's "you do you boo." The science of cooking is that foods can be cooked not just with heat, but with chemicals -- in sum, heat and acids breakdown the protein structure in, well, proteins -- chicken, beef, deer, seafood, eggs, milk, etc. The end result of cooking with heat or chemicals is the same yet different -- it's safe to eat, but looks, tastes, feels different.
There was also a comment about stateside beliefs and actual cooking in the islands -- something I agree with. In this day and age we are bombarded with rules and rules and rules, but some such rules just aren't proven in reality on Guam, Saipan, and our sisters in the Pacific. P.S. -- think poto and how it just isn't the same if it's not made in a tropical climate -- the environment, the air, the bacteria are different.
I NEVER heat my shrimp or beef or deer before making kelaguen -- it's not what I grew up with. Some folks have to heat such proteins for our various types of kelaguen -- not me, and I'd venture to say not most of us who grew up in the islands. Now, in our lively discussion, I've learned that some CHamorus and other nationalities don't heat their chicken at all -- as in no bbq, no bake, no boil -- just dipped in or marinated in an acidic solution then eaten. That's great -- not for me, but cool. I imagine though that sliced or chopped up raw chicken, soaked in an acidic solution, will turn out just like raw seafood, deer, and beef.
Anyways, I love the passion and excitement brought to the table regarding chicken kelaguen -- no matter how you prepare it, we can all agree that it is a favored dish amongst many CHamorus and CHamorus at heart. The writer in me just had to respond with, you know, a long-ass summation. Here's another lengthy one, if you are interested in the History of Kelaguen.
The upside to having grown up on Guam, but being so mahalang since I'm not on that rock, is that I've developed this unwavering love and desire with regard to sharing and preserving our food heritage. It's been 27 years since I've been a permanent resident of Guam -- but my love for her is stronger today, more than ever. Nothing stirs my heart more than writing about Guam food -- wait, yes there is -- writing about Guam/CHamoru food in a steamy Guam romance novel! :-)
Love and hugs,
paulaq
www.paulaq.com
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