Carefully peel the plantains, and then dip into a large pot containing water mixed with lime juice and lightly salted. Before the plantains have finished cooking, remove from heat, discard half of the water and mix in the minced herbs and spices. When fully cooked, add 3 tablespoons oil. Sprinkle with additional lime juice,and serve hot.
The photo of the dish is showing the spices not chopped finely because I prefer the dish this way.Use green plantains. Any other type of plantains can be use but the cooking time may be slightly different.