gollai Åppan lemmai

Name: Gollai Åppan Lemmai
Ingredients: 1 large lemmai; 5 cup(s) lechen niyok (coconut milk); 1/2 teaspoon(s) salt (more if you like yours saltier)

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Desiree Taimanglo-Ventura

Yigo, GU

Updated on Jul 22, 2012

My son likes this. He's my lemmai baby. It's about as Chamorro a recipe as you can get. Aside from salt, you don't even need to go to the store to make it. It's all in your back yard (or your neighbor's). Always have a neighbor with a lemmai, mango, or bilembines tree, right?

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This should be placed at the front of the table, near the red rice. Starches in the front, salads and side dishes, then kåtne. :) Photo from Pale Eric's blog.

prep time

cook time

method ---

yield around 6

Ingredients

1 large lemmai
5 cups lechen niyok (coconut milk)
1/2 teaspoon salt (more if you like yours saltier)

How To Make gollai Åppan lemmai

Step 1

Cut the lemmai into four. Peel off the skin and remove its core.

Step 2

Cut into thick, long slices.
Step 3

Sprinkle the salt (as much or as little as you like) over the lemmai.
Step 4

Set the heat to medium and in a large pot, cook the lemmai with the lechen niyok in the pot (covered) for about 30 minutes (letting the milk soak into it).
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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