Stuffed Mashed Potatoes
from Lima
Causa Limena
Serves 6
This appetizer, a popular national dish, is from Lima, the capital city of Peru, which has metropolitan and modern ideas. The dictionary does not reveal how the word "causa" came to be applied to a concoction, albeit a delicious one, that features cold mashed potatoes.
A causa is considered a light lunch or snack, a most appealing dish that is often served at weddings or other celebrations.
The Mashed Potatoes
- 2 pounds potatoes, peeled
- 3 teaspoons dried yellow aji chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 2 tablespoons corn oil
Cook the whole potatoes in water over moderate heat until soft. Mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth. Stir the spice paste into the potatoes and mix well.
The Chicken Filling
- 1 cup cooked finely chopped light and dark chicken meat
- 1/4 cup finely chopped celery heart
- 2 sprigs flat-leaf parsley, chopped fine
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
In a bowl combine all the filling ingredients until smooth.
The Causa
- Oil for the pan
- 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
- 1/4 teaspoon finely chopped parsley
1. Spread half of the mashed potato in the oiled dish.
2. Spread all of the filling over the potatoes. Cover with the balance of the potatoes. Cover with plastic wrap and chill until cold.
Serve cold, cut into 2-inch-wide slices.
Note: The filling may also be prepared with cooked shrimp, canned tuna, or sardines. Use the same quantity and seasonings as for the chicken filling.
- from:
- The Exotic Kitchens of Peru
- The Land of the Inca
- by Copeland Marks
- M. Evans and Company, Inc.
- Paperback, 230 pages, 2001
- ISBN-10: 0871319578
- Reprinted by permission.
The Exotic Kitchens of Peru
Recipes
- Duck and Vegetables Peasant Style Pato Saltado a La Paisana
- Fish-Stuffed Caigua Caigua con Relleno de Pescado
- Stuffed Mashed Potatoes Causa Limena
Visit the Global Gourmet's Peru page
- Cookbook Profile Archive
This page modified February 2007
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