AuthorLuis MartinezYields4 ServingsCategoryCaribbean
TriFongo is a legendary cousin of the famous Mofongo. It comes 100% from Puerto Rico's African roots and is a mixture of three kinds of vegetables fried to perfection then mashed with garlic to create an explosion of flavour. We took a few twists and turns to perfect the vegan version of this recipe with the traditional Boricua Sazon! It can be easily paired with your favourite vegetables, mojo, or protein of choice.
If you feel adventurous, go ahead and get saucy with it and give it your own take!
Ingredients
Directions
Heat your Frying Oil, add your ripe and green plantain along with the yuca and fry till crisp.
Remove your fried ingredients and place them inside of a Pilon ( Mortar and Pestle)
Add your raw garlic, toasted garlic, salt, cilantro, and olive oil. Mash all ingredients together until well mixed and it starts to unify.
Remove the ingredients from the Pilon, Shape up the ingredients with your hands, be careful it’s going to be bien caliente(so hot)! Sprinkle salt and pepper.
Place on your plate, and add your favourite sides or veggies. It’s so good it can be eaten on its own. I suggest pairing it with a fresh avocado, a little salt and pepper!
Ingredients
Directions
Heat your Frying Oil, add your ripe and green plantain along with the yuca and fry till crisp.
Remove your fried ingredients and place them inside of a Pilon ( Mortar and Pestle)
Add your raw garlic, toasted garlic, salt, cilantro, and olive oil. Mash all ingredients together until well mixed and it starts to unify.
Remove the ingredients from the Pilon, Shape up the ingredients with your hands, be careful it’s going to be bien caliente(so hot)! Sprinkle salt and pepper.
Place on your plate, and add your favourite sides or veggies. It’s so good it can be eaten on its own. I suggest pairing it with a fresh avocado, a little salt and pepper!
