Peruvian Causa

Tonight for dinner we had: Causa Limeña made by Andrea, of course.

Last night when I’d got this invitation I thought it was to tell us a kind of “news”, but thankfuly that wasn’t the reason. Andrea made one of her peruvian specialities and it was soooooo goooooood. Thanx Andy & Chapa***

Anyway, I know most of you gotta be starving just seeing the pic… that’s why I looked online a recipe of this great dish:

Ingredients:

  • 1kg potatoes (yellow, if available)
  • 4 tbsp ají amarillo paste
  • ½ cup vegetable oil (olive oil not recommended)
  • Juice 1 key lime
  • 1 can of tuna-fish packed in oil or boiled chicken threads
  • ½ onion, finely chopped
  • 1 cup mayonnaise
  • 1 avocado
  • Salt

Preparation:

Boil the potatoes in salted water. Peel and mash while still hot (enough to handle). Let cool and mix thoroughly with the ají amarillo paste, vegetable oil, and lime juice. Salt to taste.

Mix the tuna (or chicken) with the chopped onions and mayonnaise.

Place a layer of the potato mash on a serving dish, and spread with a thin film of mayonnaise. Cut the avocado in slices and lay on the first layer of potato mash. Spread a second layer of potato mash, and cover with the tuna (or chicken) mayonnaise. Cover with a last layer of potatoes, and decorated with slices of hard boiled eggs and black olives.

Do u know why they called “Causa” to this dish??? In the indepence war times (against the spanish Crown), the rebels used this dish to transport their correspondence (between potate and tuna). They used to say: “por la causa” (for the cause) to the independence from Spain.

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