The name Causa comes from the Incan Quechuan word ‘Kausaq,’ meaning “that which gives life.” During the colonial period in Peru, the newly arrived Spaniards adapted many of the native foodsand combined them with foods they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado andaji amarillo that are all native to Peru, and the lime, garlic, and chicken imported from Europe. Hearty yet refreshing, cool yet mildly picante, causa is an intriguing mix of the abundant flavorsfound in the region.
* 8 yellow potatoes (about 2-3 pounds)
* 3 fresh yellow chile peppers
* 3 limes
* 2 tablespoons vegetable oil or butter
* 2 gloves garlic
* 2boneless skinless chicken breasts
* 1/2 cup mayonnaise
* 1 teaspoon prepared mustard
* 1 ripe avocado
* Salt and pepper to taste
* Black olives for decoration
* Parsley fordecoration
1. Cook the potatoes in salted water until soft. Peel the potatoes and pass them through a potato ricer (or mash them), then set aside.
2. Remove the seeds from the chilipeppers, and saute them in vegetable oil with the garlic until softened. Place them in a food processor or blender, along with the juice of the 3 limes, and salt/pepper to taste. Process untilsmooth. Stir lime/chile mixture into the potatoes.
3. Poach the chicken in water seasoned with salt, pepper. Shred the cooked chicken, and mix with the mayonnaise and mustard. Season with salt andpepper to taste.
4. On a plate, shape half of the mashed potato mixture into a square or rectangle. Cover with the chicken in a smooth layer. Layer with slices of avocado. Layer the other half of thepotato mixture on top and smooth with a knife. Decorate the top with parsley leaves, slices of hard-boiled eggs, and olive halves.
5. Serve chilled.
Papas a la Huancaina - Potatoes Huancaina...