Instructions: Peel the plantains and cut into 1/2-inch slices. Soak them in cold, salted water for 20 minutes. Drain and pat dry.

In a heavy frying pan, saute the plantains in lard until they are tender, about 15 minutes. The pieces will be gold colored and will brown a little. Drain well on paper towels, then crush with a pestle or mallet until they break into bits.

Heat the beef stock in a large saucepan and add the plantain. Simmer for 15 minutes, adjust seasoning, then ladle into bowls. Garnish with generous handfuls of grated parmesan.

Comments: Simple but exotic - deceptively substantial as a first course; serve hot to 6 people, follow with grilled meat and juicy tropical fruits.

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