Start by preparing the plantains. Peel and slice them into rounds. Place the plantains in a bowl, add the minced garlic, salt, pepper, and juice of half a lemon. Toss everything together, ensuring the plantains are well coated in the seasoning. Set this aside while you prepare the rest of the ingredients.

In a large pan, heat the olive oil over medium heat. Add the chopped onions, garlic, and chili pepper. Sauté for about 5 minutes until the onions become soft and fragrant.

Next, add the chopped tomatoes and bell peppers. Continue cooking for another 8 minutes, allowing the vegetables to soften and their flavors to meld together.

Once the vegetables are tender, it’s time to add the seasoned plantains. Gently stir them into the mixture, being careful not to break them up too much.

Pour in the coconut milk, along with the juice of the remaining lemon. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the plantains are tender and have absorbed the flavors of the sauce.

Finish by stirring the fresh cilantro and adjusting the seasoning with salt and pepper to taste.

Serve your Moqueca hot, with a side of rice,or simply on its own with some crusty bread to soak up the delicious sauce.