Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).

Thinly slice the green onions then add it to the chicken.

Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine. Taste; adjust seasoning if required.

Stir in the optional grated coconut.

Serve with my super easy sweet flour titiyas and enjoy!

Mix the ingredients either by hand or in a blender.

Pour the marinade over your ribs in a container and coat ribs well.

Place the covered container in the refrigerator or cooler for at least 2 hours or over night.

BBQ or grill as some say, mopping the marinade on the ribs to keep them moist.

Because these ribs are thin, they will not take long to cook. These are juicy and delicious right off the grill.

Place the oil in a large frying pan; turn the heat to medium to begin preheating the oil.

Mix all of the other ingredients thoroughly. It’s going to look like mashed up bananas, but firmer because of the flour. The batter will be very sticky but don’t be tempted to add more flour — this is the perfect ratio to make moist donuts. Adding too much flour will make them rubbery.

When oil is hot, drop the mixture by spoonful into the oil, turning frequently. The Chamorro method is to scoop up a little bit of batter in your hand, then squeeze out a dollop of batter between your thumb and pointer.

Deep fry over medium heat. Keep your stove settings on medium heat. If the oil it too hot, it will burn on the outside before the inside cooks. Cook until golden brown.

Serve with a side of maple syrup for dipping, or glaze all of the donuts with maple syrup.

Drain on a paper towel and serve warm.

Peel the breadfruit and cut into serving-sized pieces. Place in pot large enough to fit everything, with space on top to allow for boiling the coconut milk to bubble up.

Mix coconut milk and salt to taste, and add sugar if desired. Pour over the vegetables, so that everything is covered, but visible.

Bring to a boil, then cover with a lid and drop heat to low. When the mixture is åppan and the vegetables firm but soft, the dish is ready to serve.

Mix ingredients and rub on meat.

Hang to dry or place in an oven to dry.

Once dried, beef can be heated over a barbecue grill or in an oven before serving.

Clean the banana leaves with a sponge and water. Wipe leaves with kitchen towel and set atop baking racks to dry.

Drain juice from coconut, saving 1 cup to set aside.

Finely slice the coconut.

In a medium bowl, combine the coconut meat, 1 cup of juice, grated cassava, and sugar to form a thick batter. Depending on the brand of cassava, it may be quite watery. If this is the case, pour your batter into a fine-mesh colander and drain out some of the liquid. Preheat griddle or grill to medium heat.

Apply 2 tablespoons of mixture at the bottom edge of banana leaf, centered, about 2 inches up from the bottom. Use 3 tablespoons for thick and big apigige’.

Spread mix into a 4 inch x 1.5 inch rectangle, or 5 inches long if using 3 tbsp.

Fold and roll like a flattened burrito.

Cook folded-side down until apigige’ has puffed up and bottom of banana leaves are charred, about 8 minutes.

You will see that the apigige’ has thickened. Flip to the other side for another 8 to 10 minutes, charring as well.