Exquisite Peruvian Recipes- Causa Limeña.


Hello there! Now for those in the unknown! We will study some basic history about Causa!

In its basic form causa, is a mashed yellow potato dumpling mixed with key lime, onion, chili and oil. Varieties can have avocado, chicken, tuna (typically canned) or even shellfish added to the mixture. Also, causa is popular in Lima, where it is distinguished by the name Causa Limeña. Causa is usually served cold with hard boiled eggs and olives. Causa was invented during the War of the Pacific (1879-83) with Chile, as an economical way to feed the Peruvian troops.

Causa is almost a national dish for Peruvians. Its name comes from an important era in history of the country and there are so many variations of this potato based dish as there are potato varietals in Peru (known to count over 3.000!!). It can be light and refreshing with seafood or chicken in any imaginable kind of marinade and condiments sprinkled over the tall bun.

Many countries have adapted this Peruvian based dish and adopted it as their own attracting local and global attention. So I think it definitely deserves a shot: It’s a genuine melting pot, with Asian, African, Spanish, and native ingredients in the mix, boasting aggressive, forward flavors that surprise and delight, it has become a famous and hot dish among Latinos and anyone who dears to spice up their palates.

Causa its definitely a fun dish cause  you can put your own spin on it, you can play with textures as well as flavors and make your own little creation..Turn traditional causa into a hot bundle of joy and you will have an exquisite delicate meal hotter than an aji chile!

Time to get down to business! Better take notes! Here we give you ¨CAUSA LIMEÑA: SPICY POTATO FILLED WITH TUNA AND AVOCADO¨

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CAUSA (Serves 4)

6 floury potatoes (yellow or white)
6 yellow hot peppers (aji amarillo) seeded and deveined (or 2 tablespoons of yellow chili paste)
¼ cup vegetable oil
Juice of 3 limes
4 eggs
2 ears giant kernel corn on the cob (or use regular white corn)
1 tablespoon sugar
1 tuna can
3/4 cup mayonnaise
1 avocado
Salt and pepper
6 black olives, sliced
1 tomato, seeded and diced

* Place the yellow hot peppers in a pan of cold water, bring to a boil and cook for 15-20 minutes. Strain, peel and process in the blender with 1 -2 tablespoons of water until creamy. Reserve.

*In another pan cook the eggs in boiling water for 8-10 minutes. Transfer to a bowl with cold water. Peel and reserve.

*In a saucepan over high heat cook the corn in water with 1 tablespoon sugar for 10 minutes.

*Scrub the potatoes and cook in a pan of boiling water for 20 minutes or until soft but not mushy. Strain. Peel them while hot and mash them immediately.

*In a bowl combine tuna with mayonnaise. Slice the avocado.

*Lightly oil a large container. Line the base with a layer of the potato. Cover with the tuna mixture and then with avocado slices, salt and pepper. Add another layer of potatoes on top. Chill in the refrigerator.

*Prior to serving, decorate with hard boiled eggs, black olives, parsley, tomato and corn. (You can choose any mix of these ingredients, or get creative and add your own!). Serve cold.


BIM BAM BOOM!! There you have it!

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