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.
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
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