Peruvian Causa is typically a favorite dish among tourists and locals alike in Cusco and other cities throughout the country. It is a cold dish that features mashed potato, aji amarillo and a wide variety of potentiall fillings and toppings. Most restaurants in and around Cusco serve up their own version of causa, and all focus intensely on presentation. The causa is served up in careful layers, resembeling the style of sushi, and is often extremely photo-worthy.
This recipe is for all you lazy chefs, those who want all of the flavor and deliciousness of a traditional Peruvian causa at about 50% the effort!
You can modify this recipe to fit your taste buds, using all sorts of different fillings, but you will always need potatoes and aji amarillo to start. If you are in Peri you can go to your local market and just tell your casera that you’re making a causa, she’ll know which potato is best. Aji amarillo can be purchased in little plastic packages at any mercado or bodega in Cusco. If you are making causa from elsewhere you should choose a potato that is suitable for mashing and use a mild chili paste.
Ingredients:
- Potatoes
- Aji amarillo (yellow chili paste)
- Avocado
- Tomato
- Black olive
- Egg
- Cilantro
- Lime juice
- Mayo
- Olive oil
- Salt
How to make:
- Quarter potatoes and throw into a medium sized pot. Boil until soft. Trick: Potatoes are ready if you stab them with a fork and they slide off the fork!
- Drop an egg or two into boiling water, boil for approximately 12 minutes (high altitude, people!). Drain water, let eggs soak in cold water for another 12 minutes, then peel and slice! Magically dash some salt in the cold water to help with the peeling of the shell.
- Peel the potatoes. Throw them in a bowl with some aji amarillo and olive oil, and mash it all together. You want a really smooth, mashed potato consistency. You can use a food processor/ blender or your own two hands if you don’t mind getting a little bit messy. Chill the mashed potatoes for about 15 minutes.
- Cut olives, tomatoes, and avocado to your liking. Throw em in the bowl with your potatoes . Add salt, mayo, lime juice and cilantro to taste.
- Ta-da! You’ve got yourself some lazy, peruvian causa, Buen provecho!
Not really feeling the whole cooking for yourself thing while you’re in Cusco? Check out Proyecto Peru’s homestay accommodation options, where a local family will cook for you and you’ll be able to taste homemade causa and many other traditional Peruvian dishes