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Trifongo! It’s a beloved dish in Puerto Rico. And similar to mofongo, this dish is actually a combination of smashed fried green plantains, fried sweet plantains, and boiled yuca. Growing up, my mom would make this since it was easier to find more yuca than it was plantains here in Charleston. The yuca tends to stretch out the batch and the cooking method is exactly the same as the mofongo recipe I shared a few years ago. Such a great remix on a classic and nostalgic dish.
I love having trifongo (or mofongo) with a simple bowl of broth, also known as caldo. I find that the broth allows the garlicky and porky root vegetables to really shine through while making it a complete meal. Partnering with Spice Tribe on sharing my favorite Single Origin Spices, this is the best way to showcase them fully with one of my favorite recipes.
Aside from serving trifongo and mofongo with caldo, we also serve it stuffed (or topped similar to mashed potatoes and gravy) with plump shrimp cooked in a salsa criolla, a Puerto Rican creole sauce (one of my favorites to have with rice, actually). And if you want to omit the chicharrones in this trifongo recipe, you definitely can to make this dish vegetarian-friendly. Let’s do this!