Tri-fongo Recipe

Preparation Instructions

1. 1

   Prepare the Yuca

   Start by peeling the yuca and cutting it into chunks. Boil the yuca in salted water until tender, about 15-20 minutes. Drain and set aside.

2. 2

   Cook the Plantains

   Peel the green and sweet plantains, then cut them into large chunks. In a separate pot, boil the green plantains in salted water for about 10-15 minutes until tender. In another pot, boil the sweet plantains for about 5-7 minutes until soft.

3. 3

   Mash the Ingredients

   Using a potato masher or fork, mash the boiled yuca, green plantains, and sweet plantains in a large bowl until smooth. If needed, add a bit of olive oil to help with the consistency.

4. 4

   Add Garlic and Herbs

   In a small skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant (about 2 minutes). Pour this mixture into the mashed plantain and yuca mixture along with chopped cilantro. Season with salt and black pepper to taste.

5. 5

   Serve

   Transfer the Tri-Fongo to a serving dish. You can garnish with additional cilantro if desired. Serve warm.