In a casserole, heat 2 tablespoons of olive oil over medium heat. Peel and finely slice the onion, and chop the lower part of the coriander. Add both to the pan and cook until the onion softens, about 8-10 minutes.

While the onion cooks, prepare the other ingredients: finely slice the finger chilli, trim and cut the red and yellow bell peppers into thin strips, and dice the tomatoes. Also, finely chop the remaining coriander and grate or crush the garlic cloves.

Add the garlic to the pan and cook for another minute until fragrant. Then, incorporate the chilli, bell peppers, tomatoes, and salt. Cover and let it cook for at least 10 minutes while you prepare the plantains.

Peel the plantains and cut them diagonally into 2 cm thick slices. In a non-stick frying pan, heat the remaining olive oil over medium-high heat and fry the plantain slices until they are dark golden on both sides, which should take around 10 minutes. If not all pieces fit in the pan, set the extra aside for now.

Once the plantains are nearly done, add the coconut milk, water, a strip of lime peel, and the juice from 2 limes to the casserole. Stir well, then arrange the plantain pieces over the vegetables, pressing them in gently. Drizzle the dendê oil on top.

Bring the stew to a gentle simmer, cover, and cook for 20 minutes. After cooking, turn off the heat and let the stew sit with the lid off for an additional 5 minutes to thicken slightly.

Finally, sprinkle the chopped coriander over the stew, divide it among four plates, and serve with farofa or freshly steamed rice.