Remove the seeds and the core of <quantity>½</quantity> red bell pepper and medium dice it

Remove the seeds and the core of <quantity>½</quantity> yellow bell pepper and medium dice it

Remove the seeds and the core of <quantity>½</quantity> green bell pepper and medium dice it

Trim, peel, and medium dice <quantity>1</quantity> small onion

Peel, remove the core, and mince <quantity>3</quantity> garlic cloves

Trim and peel <quantity>4</quantity> green bananas. Place them in <quantity>1½<unit>cups</unit></quantity> of water

Medium dice the bananas, and place them back in the water

Halve, deseed, and small dice <quantity>1</quantity> large tomato

Add <quantity>3<unit>tbsp</unit></quantity> of vegetable oil and ⅔ of the chopped bell peppers, onion and garlic to a skillet over medium heat. Sautée until they start to soften

Add <quantity>½<unit>tsp</unit></quantity> of tempero baiano, <quantity>½<unit>tsp</unit></quantity> of turmeric powder, and <quantity>½<unit>tsp</unit></quantity> of annatto powder. Mix well

Add more seasoning if desired, and mix it

Add the chopped bananas and water. Season with salt to taste and mix

Cover and cook over medium heat for 4m until it starts to simmer

Add the diced tomatoes and put the lid back on. Cook for 3m until it starts to boil

Boil until it thickens and the bananas are tender. Adjust the seasoning if necessary

Add the remaining chopped vegetables and mix

Turn off the heat, add chopped coriander and parsley to taste, and mix

Transfer the cooked bananas to a serving dish. Drizzle extra virgin olive oil and add more chopped coriander and parsley to taste. The green banana godó is ready

Grab some coconut rice and enjoy!