Step 1Peel plantains. Place in large pot with water to cover, oil and salt to taste. Bring to a boil, reduce heat and cook until tender, about 45 minutes. Drain and cool, then put in resealable plastic storage bag and refrigerate 4 hours or overnight.
Step 2Grate plantains with coarse blade of grater and set aside.
Step 3Heat half of margarine in skillet. Add bell peppers, onion and bouillon powder (used to add salt). Cook over medium heat until vegetables are tender, about 10 minutes. Add grated plantains, remaining margarine, oregano, basil, steak sauce, milk, pepper and cumin to taste, pickled pepper, if using, and cilantro. Cook and stir until dry and shiny, about 10 minutes.