Discover Peru: Causa

History

Causa from Peru has many reference names: causa limeña, causa rellena, and causa peruana are all used frequently. Causa is a very patriotic dish and is consumed throughout Peru. There are some fascinating origin theories about how this dish came to be.

The first origin theory is that causa may come from the old Incan Quechua word kausaq which means giver of life or gives life. This most likely refers to the idea that potatoes (the main feature of causa) were the main source of sustenance for the Incans and a key food for survival. Potatoes grow very well in the Andes regions, and many speculations are that the earliest meals consisted of boiled potatoes with sliced aji amarillo (a hot and fruity yellow pepper native to this region).

The other origin theory is a bit more patriotic, stemming from the Pacific War of 1879. This was a war between Chile, Peru, and Bolivia. Peru and Bolivia allied against Chile to stop them from completely controlling all resources of saltpeter – a natural chemical used for gunpowder and farming. This war was significant as it established the frontiers of these three countries and lasted for more than 4 years.

During the war, Peru was in a financial crisis, meaning they struggled to provide food and supplies for their troops. Due to this, women from the villages the soldiers passed, as well as women who traveled with the soldiers (aka rabonas), scavenged for any food they could find and took donated food to make meals for the soldiers. Since potatoes were a major resource, they were the most common food to have. The potatoes were mashed, flavored and served as a dish. As the women handed the soldiers the mashed potato dishes, they would say “para la causa!” meaning “for the cause!” The name of the dish eventually became causa and evolved to what it is today.

Despite whichever origin may be the correct one, this dish is deeply rooted within Peruvian cuisine and history. Causa is loved and eaten throughout the country.

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What is Causa?

Causa is a Peruvian appetizer made from yellow Peruvian potatoes mashed with oil, aji amarillo, and lime/lemon. The mash can be filled or stuffed with a variety of fillings. The most popular are chicken with mayonnaise (causa de pollo) or tuna with mayonnaise (causa de atun). The appetizer is served and eaten cold. Other popular additions include sliced avocado, black olives, and hard-boiled eggs.

Many of the name variations are mostly self-explanatory. While causa is popular throughout Peru, it is well-known in Lima which is where the name causa limeña originates from. Causa rellena translates to “stuffed cause” which refers to the filling inside the potato mash. Causa peruana simply means “Peruvian cause” referring to the dish being from the Peruvian cuisine.

Fun fact: Potatoes are a staple crop within Peru. It is theorized that Incans may have been the first to cultivate potatoes between 8000 and 5000BC. Peru is home to over 3000 species of potatoes and without their crop, many cuisines around the world would not be the same today. This means potatoes can be found throughout Peruvian cuisine like in causa.

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About this Dish

While at first causa may seem odd, it is quite a unique and delicious dish. The spiciness, tanginess, and acidity from the potato mash awakens taste buds while the creamy-based stuffing balances harmoniously. By using a good yellow potato with sweet and fluffy flesh, the lovely and savory taste comes alive within the dish. The addition of black olive, egg, and avocado help tamper the spice of the mash and compliment the filling.

Both traditional and vegan versions of my recipe taste delightful and complex. The potato base remains the same for both, but for fillings, I used shredded tuna for the traditional and vegan chicken strips with vegenaise for the vegan version.

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Causa

A delicious and spiced cold mashed potato dish stuffed with a creamy meat filling.

Notes

Makes about 8-10 servings (depending on desired size)

*1 - I could not find aji amarillo paste or hot yellow peppers, but I did find yellow habanero paste in the imported foods aisle at Woodman’s. A hot yellow pepper minced or blanched and blended will work as well.

Also, as far as spice goes, 1 tsp creates a decently spicy mash if you use yellow habanero. I recommend trying the paste or pepper fist and using it to taste.

Ingredients

Potato Mash:

• 6 medium to large yellow potatoes (I used Yukon Golds) - yields about 7 cups chopped

• 1 clove of garlic, minced

• Handful of cilantro and parsley, minced (optional)

• 1 tsp pepper paste (preferably aji amarillo, but yellow habanero is a good sub) *See note 1

• 3 tbsp oil (any oil works, but olive oil or a light vegetable oil is recommended)

• Juice of 1 lime

• Salt and pepper to taste

Traditional Filling:

• 1 9oz can of light tuna

• 1/8 onion finely diced

• Handful of minced cilantro and parsley (optional)

• 3 tbsp light mayo

• Squeeze of lime

• Salt and pepper to taste

Vegan Filling:

• About a cup and a half of diced vegan chicken (or substitute of choice)

• 1/8 onion finely diced

• 2 tbsp vegenaise

• Handful of minced cilantro and parsley (optional)

• Squeeze of lime

• Salt and pepper to taste

Miscellaneous Fillings and Toppings:

• Sliced avocado

• Sliced black olive

• Diced hard-boiled egg

1. To make the mash:

-Peel the potatoes and cut them into chunks. Put these into a pot, fill to the top of the potatoes with water, and boil. Boil the potatoes until they are fork tender and strain them.

-Return the potatoes to the large pot and mash them until a paste or mash starts to form. During this, slowly incorporate the oil, pepper paste, garlic, lime juice, herbs, and salt and pepper. Mash until a smooth dough can be formed when being mixed.

-Let this mash cool.

2. For the filling:

-While the mash cools, drain the meat or meat substitute (if needed) and combine it with the mayonnaise or vegenaise, onion, herbs, lime, and salt and pepper to taste.

3. Assembly:

-To assemble the causa, you can use a ring mold, tall cookie cutter, or assemble it into a casserole pan. Either way, start with a layer of potato mash.

-Now top the first mash layer with desired toppings like avocado, olive, and egg.

-Top this with your meat filling.

-To finish off the dish, top the final layer with the potato mash and garnish with egg, olive, and herbs.

-Unmold or scoop out the appetizer, refrigerate shortly, and enjoy!

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Nutrition

Causa can be a healthy and light dish. A complete meal can be made with the accompaniment of vegetables. Through the use of light mayonnaise or vegenaise, the fat content is kept low leaving behind a good protein and carbohydrate dish.

Tuna causa nutrition: For 8 servings per recipe (not including additions like avocado, black olives, and hard-boiled egg).

Vegan causa nutrition: For 8 servings per recipe (not including additions like avocado and black olives).

Thank you for reading! :)