Chamorro/ CHamoru twitter: My family brings peppers back from Saipan, and I want to get my hands on them SO BAD. I don't know what they are, though.. My grandpa always emphasized that we can't touch them uncooked, and that they had to be made into the paste we use to consume.
-
-
There's a few kinds of donne' in the islands that my Dad grows. Donne' sali is the small one (my Dad calls dinanche' sa it hits the spot) and then donne' ti'ao is the bigger kine. Scientific name Capsicum frutescens is donne' dinanche' to me.
-
So I guess my family grows some version of the Donne' sali, and makes dinanche' without additives. I remember when my grandpa grew some of the plants over here, and they were tiny peppers on short plants about a foot high.
End of conversation
New conversation -
-
-
AHhhhhhhHHHhhHhh dinanche'!!! Yes, it's the smaller, hotter peppers! The kind my family brings out/makes is out of the peppers, only. Our Chamorro roots are almost exclusively taotao Sai'pan, so our cultural ingredients, nuance, etc., tend to lean that way.
-
Yup yup! Badass! Biba taotao Sa'ipan! My Dad loves pika, so he can eat either one uncooked & he uses both in a lot of dishes like kå'dun pika, fina denne', stir fry, etc. I've even witnessed him taking a green ti'ao pepper, roasting it over a flame, then straight up eating it!
- Show replies
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.
need more info: are they the small kine? If so, donne' dinanche' is what I call it. Not the same, I found out, as dinanche' on Guahan. Which is made using the donne' but is not actually donne' only. 