University of Guam’s Let’s Cook workshops brings nutritional twists to local cuisine

Community members of all ages are invited to explore new seasonal recipes that also pack a nutritious punch in the upcoming Nihi ta Fanmama’tinas (Let’s Cook) series with University of Guam Cooperative Extension & Outreach. 

Initially launched in 2022, this series intends to teach residents ways to use locally grown produce to make popular local foods, such as titiyas and tinaktak, more nutritious.

Over four classes throughout November, the extension nutrition team, led by registered dietitian nutritionist Dr. Tanisha Aflague, will teach participants how to boost the fiber, calcium, and nutritional content of their recipes and how to reduce levels of sodium, fats, and added sugars.

The class schedule is as follows:

Focus on Fiber

Set for Wednesday, Nov. 6 from 4 p.m. to 7 p.m., this class will feature recipes on Turkey taro chili, kangkong titiyas, and a coconut-flour cake. 

Reducing Added Sugars

Set for Saturday, Nov. 9 from 9 a.m. to 12 p.m., this class features Pumpkin pie in a cup, whole-wheat rosketti, turkey tinaktak, and low-sugar holiday beverages.

Nutrient-Dense, Low-Sodium Foods

Set for Wednesday, Nov. 13 from 4 p.m. to 7 p.m., this class features Stuffed kamuti (sweet potato), vegetable and salmon patties, and påstit kalamasa (pumpkin turnovers).

More Calcium, Less Fat

Set for Saturday, Nov. 16 from 9 a.m. to 12 p.m., this class features Sardine tacos, kangkong skillet lasagna, and Guam green smoothies.

Each class costs $10 and will be held at the Agriculture & Life Sciences Bldg., Room 125, on the University of Guam campus.

To register, go to https://url.uog.edu/nihi2024 or contact Clarissa S.N. Barcinas at (671) 735-2020/41 or [email protected]. The $10 registration fee covers course materials and food samples.