for deep frying
salt and black pepper
Slice plantains paper thin and place in a large bowl.
Cover with water and soak for 30 minutes.
Drain slices, pat dry with paper towels.
Heat oil in skillet and fry plantain slices until they are golden brown.
Drain. Crush plantains in a mortar and pestle until you have a thick paste.
In a large pot, heat stock and gradually stir in crushed plantain.
Simmer over low heat, stirring frequently for 20 to 25 minutes.
Serve sprinkled with lime juice.