First, prep all the veggies: cut each corn kernel in 3 pieces, the green pepper in halves, finely chop the spring onion, make sweet potato and cassava dices (and take the stem out of the centre of the cassava).
When the refrito is ready, add 6 cups water, the green pepper halves, the chopped spring onion, and 4 corn pieces. Cut off the additional 2 kernel pieces in the pan as well.
Bring to the boil and add the cassava dices, sweet potato dices, greens and oregano.
Grate the plantain. With half of it and 1tbsp peanut purée, make small balls. Add them to the pan, along with the other grated half.
Cover and simmer for 20mn, then add 3tbsp peanut purée, stir well and simmer for another 5-10mn until the texture has thickened. Add salt to taste.
Take the green pepper and oregano sprig out.
Serve with lime and fresh coriander.