Steps
1. Cut the meat into small pieces and barely cover with cold water.
2. Add the chopped onions and tomatoes and season to taste.
3. Cook slowly until almost tender.
4. Peel the bananas, plantain and cassava and cut into small pieces.
5. Separate the water from the coconut and put it aside. Grate the coconut flesh.
6. In a large cooking pot or oven dish place a layer of cassava, followed by a layer of banana and plantain.
7. Cover with the cooked and seasoned meat and place over this another layer of cassava and plantain.
8. Mix together the meat stock and coconut water and pour it over the layered meat and vegetables.
9. Cook until well done and serve warm.

Source
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome

Serving
6