Causa

Name: Causa
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 cup giant kernel corn, boiled (or regular white corn); ¼ cup vegetable oil; ½ cup ají amarillo paste; 1 avocado; ¾ cup mayonnaise; 4 hard-boiled eggs, sliced; 2 tablespoons parsley, chopped; 1 tomato, seeded and diced; 6 Botija or Alfonso olives, sliced; 6 medium Yukon Gold potatoes; Juice of 3 limes; Salt and pepper; 1 can of tuna

Preparation info

Serves
4

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This is a dish that dates back to Incan times, and its original name in Quechua—Kausay, which means “what nurtures you”—is proof of it. Incas used to feast on yellow potatoes with salt and ají amarillo. Lime juice was added later, and this delightful potato terrine was born.

Ingredients

6 medium Yukon Gold potatoes
½ cup ají amarillo paste
¼ cup

Method

Scrub the potatoes and cook in a saucepan with water to cover, for 20 minutes, or until soft but not mushy. Drain and peel while hot, mashing them immediately with a potato masher or a ricer.
Add the ají amarillo paste, vegetable oil, lime juice, and salt, kneading the potato mixture until all the ingredients are