Peruvian Cause

I recently discovered a website dedicated to Peruvian dishes and was fascinated by how simple, refreshing, flavorful, and visually appealing their recipes are. Most of the dishes are spicy, but this aspect can be adjusted to our taste. What impressed me the most was the diversity of ingredients and the versatility of the recipes, allowing any housewife to put her personal touch. Thus, I decided to prepare 'Causa Peruana' to show my friend how many variations can be made, even in a Romanian style.

The basic recipe remains essential: malaietz potato, yellow chili (small but hot), lime (never lemon), boiled eggs, and cheese. The potato used, Yukon Gold, is known for its starchy texture and is easily found in Romania, both in the larger, elongated local variety and in the original one, alongside sweet potatoes. The hot yellow chili (Aji Amarillo) can also be found in supermarkets. I often get a large quantity, which I freeze for winter, to have a delicious pickle on hand.

For preparation, we start by boiling the potatoes. Meanwhile, the eggs and peppers are boiled. If you prefer a less spicy taste, slice the peppers, remove the seeds, and leave them in cold water overnight. The next day, boil them in salted water or homemade vegetable broth. Once the potatoes are ready, peel them and mash them with a potato masher. The boiled peppers turn into a delicious sauce by blending them with a tablespoon of oil for every three peppers, a tablespoon of the boiling water, and the juice of half a lime.

Combine the potato puree with the pepper sauce, adjusting with salt and, if necessary, adding a bit of lime juice for a refreshing taste. It is important that the dish has a slightly sour, mildly spicy note due to the lime, which provides a pleasant contrast, replacing the lemon. Finally, add a good handful of cheese, whether it is sheep cheese, cheese, or cheddar. The taste will vary depending on your preferences.

Next, layer the potato mixture with various ingredients such as fish, chicken, or seafood, mixed with a tablespoon of mayonnaise made with lime. The chicken I used was extremely tender, falling off the bone at a mere glance. Finally, decorate with a slice of boiled egg, a slice of hot pepper, or an olive, adding a splash of color and style. Causa Peruana is served cold, making it a perfect dish for warm days, ideal for impressing guests with a taste of Latin America.

 Ingredients: For 2 - 4 individual servings 2 floury potatoes 3 yellow, spicy peppers 1 boiled egg 1 egg for mayonnaise 2 limes 100 g cheese/cheddar Chicken meat/tuna can/seafood 4-6 slices of grilled eggplant 1 large tomato Oil Salt

 Tags:  eggs cheese chicken meat tomatoes potatoes pepper oil cheese eggplant gluten-free recipes