Take the plantain out of its shell and cut it into pieces. Put on some water and let it boil, as soon as it boils add the plantain and let it boil for about 15-20 minutes. Check every now and then if it gets softer. It may still have some bite, but it should be easy to eat.
Prepare the rice according to the packaging.
Chop the onion into rings, chop the garlic, ginger (peel off for a while) and raw chilli peppers and then cut the peppers into long thin strips. The tomato may be diced. Grate the zest of 1 lime and squeeze the juice of both limes. Then put this away for a while.
Grab a large wok pan or frying pan and heat up the coconut oil on a medium high heat. Briefly fry the onion, ginger, garlic and peppers.
Now you add all the peppers, it's a bit more volume but that gets less as you fry the peppers. Now also add the sweet paprika powder (pimiento dulce) and turmeric and mix it well with the ingredients. If it goes too fast in baking, turn the heat a little lower.
In the meantime, check if the plantain is ready, if so, pour off the plantain and check your rice.
Plantain ready? Check, now add the coconut milk to the paprika mixture. If it doesn't turn yellow enough, add a little turmeric and mix everything well. Be careful with turmeric once it's on your clothes it's hard to get rid of! My favorite shorts are turmericized during this cooking session.
Add the plantain and let it simmer for 10 minutes on a low heat with a little stirring from time to time. In the meantime, take the other two bananas out of their shells and cut them into pieces. Choose the thickness depending on what you like, everything is fine. Also chop the coriander.
After 10 minutes add the 'Canarias' banana together with the cubes of tomato. Let it simmer for another 5 minutes together with a little fresh coriander and then it's ready!
Serve with rice and fresh coriander. Extra tasty with banana chips or unsalted crushed cashew nuts.