1. Peel the plantain and cut into bite-sized pieces.
2. In a large bowl, combine the plantain pieces, groundnut paste, coconut milk, onion, garlic, tomatoes, bell peppers, ground ginger, nutmeg, turmeric, saffron threads, coriander, salt, and black pepper. Mix well.
3. Heat the vegetable oil in a large saucepan over medium-high heat.
4. Add the plantain mixture to the saucepan and cook, stirring occasionally, until the plantains are caramelized and tender, about 15 minutes.
5. Reduce heat to low, cover, and simmer for 10 minutes, or until the sauce has thickened.
6. Serve the Kelewele Domoda warm, garnished with additional fresh coriander, if desired.
