Brazilian Summer Plantain Stew (Moqueca)

• 4 large plantains, peeled and cut into thick slices on the diagonal
• 2 limes, juice
• 3 garlic cloves, finely chopped
• 1 red onion, sliced
• 1 long red chilli, finely chopped, seeds removed
• 1 green pepper, sliced
• 1 red pepper, sliced
• 6 tomatoes, diced
• 1.5 teaspoons sweet paprika
• 150 milliliters coconut milk
• 250 milliliters vegetable stock
• 1 cup cilantro, roughly chopped (reserve a little for garnish)
• Large spoonful of cooked rice, for serving (optional)

1. Put sliced plantains in a bowl, and marinate with the lime juice and 1 teaspoon of garlic for at least 30 minutes.
2. In a large wide saucepan, saute the remaining garlic, chilli and sweet paprika in 2 tablespoons olive oil for a few minutes. Don't let the garlic brown or burn.
3. Add the onions, chopped tomatoes, peppers and cilantro. Cook for about 5-8 minutes, or until the tomato breaks down to form a sauce.
4. Add the vegetable stock and coconut milk, bring the mixture to a simmer.
5. Taste and add salt to your liking.
6. Add the sliced plantains, mix well, then reduce heat, cover pan, and let cook for another 10 minutes or until the plantain slices are tender.
7. Place in small serving dishes (optional to add a large spoonful of cooked rice in the bottom of each dish), squeeze over some extra lime juice and top with extra cilantro, then devour!

plantains, garlic, red onion, long red chilli, green pepper, red pepper, tomatoes, sweet paprika, coconut milk, vegetable stock, cilantro, spoonful of cooked rice

Taken from food52.com/recipes/30661-brazilian-summer-plantain-stew-moqueca (may not work)