Supporting Guam farmers!

From Farm to Flavor: How Local Jerk Dinanche Supports Guam’s Local Farmers

Hafa Adai, Guam!

Here on our island, food is more than just a meal — it’s family, it’s culture, and it’s our connection to the red earth we all love. One of the true staples on every Chamorro table (and now on tables from Guam to the mainland and even overseas) is dinanche — that creamy, fiery, flavor-packed hot pepper condiment loaded with fresh island vegetables.

At Local Jerk, we don’t just make dinanche. We make it the old-school Chamorro way, using only ingredients grown right here in Guam. And every single jar we sell is a direct investment in our local farmers and the future of farming on our island.

Our Roots Run Deep in Guam Soil

Local Jerk started the way so many good Guam stories do — from family. Back in 2015, my wife Christina and I were helping our daughter raise money for a college tour trip. I had been making dinanche from our family recipes since 2008, using peppers and vegetables from our own farm in the south. What began as a few coolers sold to friends and neighbors quickly turned into something bigger.

Today, Local Jerk is a combat veteran-owned and family-operated business. We grow our own donne sali (Guam’s famous hot peppers) on our family farm, and we partner with other hardworking local farmers across the island for the rest of our ingredients — eggplant, onions, celery, wing beans, and more. Everything is 100% sourced and made in Guam. No imports. No shortcuts. Just pure island flavor from farm to your table.

Why Buying Local Jerk Dinanche Supports Guam Farmers

When you grab a jar of Local Jerk dinanche, you’re doing more than spicing up your next BBQ or fiesta. You’re:

•  Keeping Guam farming alive — Every purchase puts money directly back into the hands of local farmers who grow the produce we use.

•  Supporting family farms — Our own family farm and the farms of our partners stay strong because of your support.

•  Getting unbeatable freshness — Produce harvested at peak ripeness the same day it goes into the pot means better taste and better quality.

•  Building a stronger local economy — Your dollars stay right here in Guam instead of leaving the island.

•  Honoring our Chamorro traditions — Dinanche is part of who we are. By choosing local, we keep those traditions (and the land that grows them) thriving for the next generation.

We take pride in our strict quality standards — hand-crafted in small batches with the same care our families have used for generations. That’s why our dinanche tastes like home.

More Than Just Dinanche

We’ve grown our line while keeping that same farm-to-table promise:

•  Classic Local Jerk Dinanche

•  Dinanche Bagoong

•  Tuba Finadene

•  Dinanche Beef Jerky

•  Dinanche Jams & Grinds

All of it made with 100% local ingredients and that authentic Guam heat you know and love.

Easy Recipe: Dinanche Grilled Chicken Wings (Island Style)

Want to take your next BBQ or family gathering to the next level? Try this simple Dinanche Grilled Chicken Wings recipe. It’s quick, packed with flavor, and highlights the bold taste of Local Jerk Dinanche (or your homemade version using fresh Guam produce).

Ingredients (serves 4–6):

•  3–4 lbs chicken wings (split into drumettes and flats)

•  ½ cup Local Jerk Dinanche (or more for extra heat!)

•  ¼ cup soy sauce or coconut aminos

•  2 tbsp fresh calamansi or lemon juice

•  3 cloves garlic, minced

•  1 tbsp brown sugar or honey (optional, for a touch of sweet balance)

•  1 tsp black pepper

•  Optional: a splash of tuba or vinegar for tang

•  Fresh green onions and sesame seeds for garnish

Instructions:

1.  In a large bowl, mix the Dinanche, soy sauce, calamansi juice, minced garlic, sugar (if using), and black pepper to create a marinade.

2.  Add the chicken wings and toss until fully coated. Cover and marinate in the fridge for at least 2 hours (overnight is best for maximum flavor).

3.  Preheat your grill to medium-high heat. Remove wings from marinade (reserve some for basting).

4.  Grill wings for 15–20 minutes, turning occasionally and basting with leftover marinade, until crispy, charred, and cooked through (internal temp 165°F).

5.  Serve hot with extra Dinanche on the side for dipping, plus fresh mango slices, rice, or kelaguen for a full Chamorro spread.

Pro tip: For even more island flavor, add a spoonful of Dinanche Bagoong to the marinade or brush with Dinanche Grinds during the last few minutes of grilling. These wings disappear fast at any fiesta!

Join the Local Jerk Family

In Guam, everyone wants to be a jerk — and we’re proud to be the original Local Jerks.

If you’re on island, look for us at Payless Supermarkets, Cost-U-Less, and other local stores. Prefer to shop from home (or send a care package to family in the states)? Order online anytime at www.localjerkguam.com.

Every jar you buy helps keep Guam’s farms growing and our island traditions strong.

Si Yu’os Ma’åse for supporting local farmers and for choosing Local Jerk.

Let’s keep the heat going — one jar (and one wing) at a time.

Marvin & Christina Crisostomo

Local Jerk Guam

Combat Veteran Owned & Family Operated

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