Preparation

Cut the banana into slices (1 cm).

Mix the banana, salt, lemon juice and garlic.

Leave to marinate for 1 hour.

Sauté onion, peppers, tomatoes, salt and annatto in olive oil.

Turn off the heat and add the coriander, parsley and basil.

In a clay or iron pot, place a bed of sauté.

Place a layer of bananas and cover with the sauté.

Drizzle with coconut milk and palm oil and cook for 20 minutes over low heat.

Ingredients

  • 900 grams of plantain
  • juice of 1/2 lemons
  • 2 crushed garlic cloves
  • 3 sliced ​​onion
  • 1 red pepper, sliced
  • 1 yellow pepper in slices
  • 6 medium chopped tomatoes
  • olive oil to taste
  • 1 teaspoon of annatto
  • 1 bunch chopped coriander
  • 2 tablespoon chopped parsley
  • 2 tablespoon chopped basil
  • 1/2 cup coconut milk
  • palm oil to taste (optional)
  • salt to taste