Causa (Peru)

Cooking Time: 50 minutes

The dish’s name, "causa," is derived from the Quechua word for "life" or "cause," highlighting its significance as a dish that was historically associated with celebrations and family gatherings. Causa has its roots in the Andean region of Peru, where potatoes were domesticated thousands of years ago. It is often served cold as an appetizer or main dish, especially during festive occasions such as National Day (Fiestas Patrias) or family celebrations.

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Ingredients (Serves 4)

For the Potato Layer

• 1.5 lb (700g) yellow potatoes (Yukon Gold or Peruvian yellow potatoes, if available)

• 1–2 tbsp aji amarillo paste (Peruvian yellow chili paste; adjust to taste)

• 3 tbsp vegetable oil (or olive oil)

• Juice of 1–2 limes (adjust to taste)

• Salt and pepper to taste

  
  

For the Filling (Chicken or Tuna)

• 1.5 cups cooked shredded chicken or 1 can of tuna (drained)

• 1/3 cup mayonnaise

• 1 tbsp lime juice

• Salt and pepper to taste

  
  

For Assembly

• 1 avocado, thinly sliced

• 1 hard-boiled egg, sliced (optional)

• Black olives, sliced (for garnish)

• Fresh cilantro leaves (optional, for garnish)

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Instructions

Prepare the Potatoes

• Boil the potatoes in salted water until they’re tender and easily pierced with a fork (about 20–25 minutes).

• Drain and peel the potatoes while they’re still warm, then mash them until smooth.

• Add the aji amarillo paste, vegetable oil, lime juice, salt, and pepper to the mashed potatoes. Mix well until smooth, creamy, and well-seasoned. Adjust lime and aji amarillo to taste. Set aside and let cool.

  
  

Prepare the Filling

• In a bowl, combine the shredded chicken (or drained tuna), mayonnaise, lime juice, salt, and pepper. Mix well until creamy and fully combined. Adjust seasoning to taste.

  
  

Assemble the Causa

• Divide the mashed potato mixture into two equal parts.

• In a small baking dish or individual ring molds, layer half of the mashed potatoes on the bottom and press it down to form an even layer.

• Add a layer of avocado slices on top of the potatoes.

• Spread the chicken or tuna filling over the avocado layer.

• Top with the remaining mashed potatoes, spreading it evenly over the filling.

  
  

Garnish and Serve

• Decorate with sliced hard-boiled eggs, olives, and fresh cilantro leaves if desired.

• Chill in the refrigerator for 15–20 minutes before serving for best flavor.