 Tinala' katne | |
| Type | Jerky |
|---|---|
| Course | Appetizer, side dish |
| Place of origin | United States |
| Region or state | Guam |
| Main ingredients | Beef, spices |
Tinala' katne is a Chamoru dish of dried and cured beef strips similar to beef jerky from the Marianas. [1] [2] [3] It is often found at parties (fiestas) and is offered by some restaurants. [4] It tends to have a softer texture than other types of beef jerky and is more of a side dish than a snack. [4]
The word Tinala comes from the Chamoru root word tåla, meaning "to dry". [1] Katne is from the Spanish word "carne" or meat. [1] Thus, the translation of "dried meat" can be derived. [1]
During the Spanish settlement in the 17th century to the Mariana Islands, they brought cattle. [2] Before their arrival the Chamoru diet primarily consisted of seafood, along with staple foods like taro, yam, breadfruit, and bananas. [2] Traditionally, men would butcher the cows but now beef is primarily imported and prepackaged at grocery stores. [2] Prior to refrigeration, the women would carry around tins of the dish for sale. [2]
The beef strips are commonly seasoned with a mixture of salt, black pepper, and garlic. [1] Soy sauce and vinegar can also be used. [5] The beef strips are marinated in the mixture. [5] [6] Then they are dried using an oven, a fire, or left out to hang for a few days or in the sun. [1] [5] [6] The traditional method is letting it dry in the sun. [5] Prior to serving, the tinala' katne can be heated on a grill or in the oven. [2]