GUAM CHAMORU DINANCHE HOT PEPPER PASTE
My favorite dinanche was a jar we brought back from Guam in 2017. It was made by DFRNT GU – spicy but not so much you couldn’t enjoy the flavor, and smoky. I’m finally getting around to making this as I am unable to mail-order that deliciousness! I don’t know what was put into it, but this type of dinanche paste uses the same general ingredients across most recipes – eggplant, green beans, onions, hot pepper, lemon, and coconut milk.
My dad likes to add crab paste to his – so feel free to do so after you make this dinanche. Also, I happened to have calamansi juice my dad squeezed on Guam so I used that instead of lemon juice. Lemon juice will work fine but start with half the amount of calamansi juice in this recipe – calamansi is not as tart as lemon juice.
Barbecuing or smoking most of the veggies makes this dinanche – the Guam bomb of Guam bombs, in a good way. I’ve roasted the veggies in the oven too and it’s better than not doing anything to them – but bbq and smoking take it to a whole other level.
Dinanche makes so many foods delicious – especially seafood and coconut-milk based dishes.
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