Causa (Potato Casserole)

Peruvian causa is a one-of-a-kind and highly popular twist on one of the country's most treasured ingredients: the potato. In Peru, there are hundreds of variations and interpretations of causa. But, at their heart, they all adhere to the same concept.

Simply said, this is the practice of layering various fillings between beds of creamy mashed potato. A ring mold was used to create this tower-like dessert. Causa is able to form its eye-catching shape and colorful composition as a result of this. The vivid yellow color is derived from Peruvian golden potatoes. Other varieties include white potatoes, which give the tower a lighter color but a more sturdy structure. The fillings of this cold casserole vary depending on the recipe. However, tuna, chicken, avocado, and aji amarillo paste are perennial favorites. The finishing touches to this Peruvian delicacy enjoyed by millions are olives and hard-boiled eggs.

This popular Quechan cuisine has been transformed into a plethora of European-style versions, which are frequently served as a cake roll, terrine, casserole, or in colorful individual servings. It all starts with hearty mashed yellow Peruvian potatoes combined with lime, oil, and spicy aji amarillo sauce, no matter how you serve it. Mayo is blended with shredded tuna, salmon, or chicken, followed by layers of avocado, hardboiled eggs, and olives. That layer is then layered with another potato mixture, and so on, creating as many lasagna-like layers as one dares. This vibrant, lightly spiced meal is served cold as a salad course or side dish.