Causa is a Limeño classic, that’s great to share amongst friends as an appetizer or small individual plate. No food is welcome on a hot summers day than cool mashed potatoes stuffed with fruits of from the sea. Below you'll find the ingredients and recipe for a simplified version of the dish, which Aracari's gastronomic advisor Maria Julia Raffo will be demonstrating in a live Instagram cook-a-long. So why prepare your pantry and join us at 12 midday CST (Lima Time) on Sunday, October 11th to discover how Peruvians cook potatoes. Ingredients: For the Causa: 2 yellow potatoes 1 tbsp ají amarillo paste 1 tbsp vegetable oil 1/2 lb (1/4 kg) fresh white cheese Juice of 1/2 key lime Salt and white pepper 1 can of tunafish 1 avocado For the salsa golf mix (optional): 1 cup mayonnaise 1/2 cup ketchup 1 tbsp lemon juice 1 tsp worcestershire sauce Method: Scrub the potatoes and place them in a saucepan with plenty of salted water. Bring to the boil and cook until tender. Strain the potatoes when warm, but cool enough to handle, peel and mash them by pressing them through the back of a fine-mesh sieve with the back of a spoon. Alternatively use a ricer. Add vegetable oil, ají amarillo paste, lime juice and salt and white pepper to taste. Mix all the ingredients together thoroughly. Lightly oil and line an individual cup mold with plastic wrap. Line the base of the mold with an even layer of the potato mixture, followed by flakes of tuna fish with a spoonful of the Salsa golf mix. (Optionally you can use crayfish instead of tuna). Add another layer of potatoes, followed by a layer of sliced avocado with a sprinkling of salt and dash of lime juice on top. Finish off
Causa is a Limeño classic, that’s great to share amongst friends as an appetizer or small individual plate. No food is welcome on a hot summers day than cool mashed potatoes stuffed with fruits of from the sea. Below you’ll find the ingredients and recipe for a simplified version of…
Peru with flavour Peruvian food is now well established on the world’s gastronomic map. With Michelin-starred restaurants in Lima and cities across the world, more people are getting to know the culinary delights of Peru. While it’s great to sample food from a distant country in your own city, nothing beats culinary travel -getting to know a country through your taste buds. In this culinary blog series, we’ll introduce you to some of Peru’s iconic dishes that will have you booking a flight and a table for as soon as you land! Causa - so much more than mashed potato The potato. Most people know that this humble root hails from Peru. The country boasts nearly 3,000 varieties in all shapes, sizes and subtle flavour distinctions, so it’s not surprising that potato is a staple of Peruvian cuisine, and used in many dishes. When you think of mashed potatoes, you often think of a dish that’s heavy, starchy and certainly served hot. So encountering causa is a surprise for all your senses. First of all, who would have known that mashed potatoes can be so aesthetically pleasing! Causa features tuna or chicken, layered with silky smooth mashed potato and a vegetable layer, often avocado. The colourful layers are often topped with drizzles of sauces, and other vibrant garnishes. Taking a taste leads to more surprises. Causa is served cold, and the layers are flavoured with delicate hints of lime and aji amarillo - the delightfully flavoursome orange chilli pepper that is ubiquitous to Peruvian cuisine. The result is light, refreshingly lifting flavours. Nothing of the heaviness or blandness you might expect from mashed potatoes. A bite that cuts through the layers, results in an explosion of flavours in your mouth. Causa is a Limeño classic, enjoyed especially in the summer, often as a
Peru with flavour Peruvian food is now well established on the world’s gastronomic map. With Michelin-starred restaurants in Lima and cities across the world, more people are getting to know the culinary delights of Peru. While it’s great to sample food from a distant country in your own city, nothing…
