(gogh-lie aw-pan a-ga)

Gollai means vegetables while gollai appan means to cook something in liquid until the liquid evaporates. Chamorros generally use coconut milk. If you like plenty of kado or soup in your gollai appan, keep the pot covered as your bananas cook; if you like it dry, leave the cover off after the coconut milk has come to a boil and keep it simmering until the water from the milk evaporates.

The recipe in A Taste of Guam is for the sweet version of gollai appan aga using ripe plantains or ripe cooking bananas. If you don't like the sweet version, use unripened cooking bananas. Add a little bit of salt instead of sugar and omitt the cinnamon. 

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