Rose Allen McCauley – Recipe for Romance – Part 1 of 2

Shannon here: Rose Allen McCauley shares a recipe for Mofongo from Puerto Rico. Comment or answer the question at the end of any post dated July 25 – 28 to enter the drawing for a copy of her latest release, Surrender to Peace. Deadline August 6th, 11:59pm central time. Here’s Rose:

Rose McCauleySurrender to Peace by Rose McCauley

A recipe for Mofongo from Puerto Rico by Rose Allen McCauley:

When I travelled to Puerto Rico, I had no idea I would get to actually make the mofongo I wrote about in my book! One of the tourist attractions my character went on in Surrender to Peace was the Flavors of San Juan walking tour. The walking tour is like a progressive dinner where you eat an appetizer at one place, etc. until you end with desserts.

My husband and I were in a group of ten with one guide who walked to wonderful eateries all over Old San Juan, and at one of the places we actually got to use a mortar and pestle to make it ourselves then eat it! Delicioso!

Rose McCauley and husband

Rose’s Recipe for Mofongo:

Mofongo is made several ways, so I will tell you a couple here, but it is open to substitutes, so feel free to use or add other foods you like, too.

  • Ingredients: 4 Green plantains, peeled and cut into rounds

*    Olive oil — 3 tablespoons plus 1 T oil later

  • Garlic, minced — 3 to 4 cloves to taste
  • 1 cup pork cracklings, or shredded pork, or 1 cup of any other meat you prefer like chicken or seafood
  • Salt — to taste

Directions: Soak the plantain in salted water for 10-15 minutes, then drain and sauté the plantain slices in 3 T medium hot oil for 10-12 minutes (done, but not crispy)

In food processor or with potato masher or mortar and pestle (the authentic way!) mash the plantains with the garlic, salt, and 1 T oil until smooth, then stir in whatever meat you choose.

Next, form this mixture into balls by hand (several small or 2-4 large ones) and serve warm, or serve the balls with some kind of stew ladled over the top. I even read one recipe that suggested deep-frying the balls before serving, but I will leave that up to you and your judgment.

Hope you enjoy this authentic Puerto Rican dish!

About Rose: Rose loves to travel and has posted pictures from several countries on her website/blog at . You can also reach her on twitter @RoseAMcCauley and Facebook at

About the book – Surrender to Peace: Joy Worth runs away to Puerto Rico with a broken engagement, broken heart, and questions for the Lord. Can Benigno Cook earn her trust and love while helping her learn to hear God’s still, quiet voice again?

Can’t wait for the drawing? Purchase now:

Question for Readers: What food from another country would you really like to try or to eat often? When I was growing up in the 50s pizza wasn’t a staple like it is now!

Come back on July 28th for a tour of Puerto Rica with Rose!


6 Responses to “Rose Allen McCauley – Recipe for Romance – Part 1 of 2”

  • Shelia Hall says:

    fetticino alfredo

  • Melissa Henderson says:

    I have never heard of this dish. How interesting! Thank you for the information about the book, the author and the recipe. 🙂

  • KayM says:

    What immediately came to my mind isn’t from another country, but from a faraway-from-me-state. I love visiting Alaska, where I can eat fresh halibut, fresh and smoked salmon, and king crab legs. I probably could gorge myself on Halibut Olympia. My recipe is from a little Alaska Native grandmother. I’m so excited that I get to go back to Alaska next summer.

  • angela says:


  • Melanie Backus says:

    I love Mexican food.

  • stvannatter says:

    I have a winner! KayM won the drawing. I appreciate Rose for being my guest and everyone else for stopping by.

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