In a large bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.

Add water to a large pot. Place a rack in the bottom of the pot to hold the ingredients out of the water. Place a plate on top of the rack.

Line the plate and the sides of the pot with banana leaves, letting the leaves to hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.

Lay the geen and ripe plantains on the bed of banana leaves. Remove the meat from the marinade and layer it over the plantains. Top the beef with a layer of cassava.

Finally, pour the meat marinade and vegetables over the cassava.

Take the banana leaves hanging over the edges of the pot and fold them over to completely cover the ingredients in the pot. Cover the pot with a tight-fitting lid.

Bring the water to a boil over medium high flame. Reduce heat and simmer for about 4 hours adding more water as neccesary to keep it from all evaporating.

Baho is served on a banana leaf. One piece of ripe planatain, a piece of green plantain, a piece of cassava and a portion of meat.

This is all topped with a healthy portion of cabbage slaw (not in the picture).