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…
Pandemic Tales from Peru: Penélope Alzamora Whilst international travel remains largely restricted, Aracari is still bringing you inspiring tales of people and culture from Peru, Bolivia, and the Galapagos. This month Aracari spoke with Peruvian Chef, Penélope Alzamora, our close friend and associate who for many years has looked after Aracari’s VIP guests on culinary experiences and cooking classes in Lima. In recent months she has witnessed first-hand how Lima's world-famous food scene has been affected by the global pandemic, whilst simultaneously observing the values that triumph in adversity. Peru's Food Culture "To understand food is to understand culture", declares Penélope. Undoubtedly, Peruvian food reflects the melting pot of cultures that the country is. Before we delve into the effects of the pandemic, it’s important to understand how the gastronomy of Peru came to be; "First there was the Incas, who harvested quinoa, amaranth, cacao ... then the Spanish, who brought with them ingredients like tomato, onion, peppers ... the African population, who cooked with chilies, pulses, offal ... and the Japanese, who fished the ocean and even introduced our modern way of preparing Ceviche." New Andean Cuisine Contemporary Peruvian cuisine, the dishes served up in some of Lima's best restaurants, is a (re)discovery of the native ingredients and exotic flavors found across Peru - an area that features 28 of the UN's 32 recognized climates in the world. This diversity of environments is reflected in the array of cooking ingredients and produce to be found in markets across Peru. It was whilst touring the food markets in Peru for the TV series, Aventura Culinaria, that Penélope’s former business partner, Chef Gastón Acurio (Astrid y Gastón), saw the opportunity to put Peru on the gastronomic map of the world. Penélope says "No person has been more influential in creating this
Pandemic Tales from Peru: Penélope Alzamora Whilst international travel remains largely restricted, Aracari is still bringing you inspiring tales of people and culture from Peru, Bolivia, and the Galapagos. This month Aracari spoke with Peruvian Chef, Penélope Alzamora, our close friend and associate who for many years has looked after…
