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Yields4 ServingsCook Time25 mins

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!

a mound of fried plantain, yucca, and green banana and a slice of avocado garnished with cilantro

 2 Green plantains, sliced and peeled
 2 Ripe plantains, peeled and sliced
 3 cups Corn oil (or preferred frying oil)
 34 Pieces of boiled yuca
  cup Extra Virgin olive oil
 2 Fresh garlic cloves
 1 Head of garlic, chopped and toasted in oil
 2 tsp Salt
 1 tsp Pepper
 3 tbsp Freshly cut cilantro

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!

Nutrition Facts

Servings 0

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