 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]