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 The causa rellena or causa limeña, is a typical and widespread dish of

Peruvian cuisine that has a pre-Columbian origin since in ancient Peru was
prepared with yellow potatoes which has a very smooth texture, kneading
with crushed chili. This dish exists since the Viceroyalty, its name comes from
Quechua: Kausay which means necessary sustenance and food, or what it
feeds, as the potato was also called. There is another hypothesis about the
name, although this clearly Lima dish already existed since the viceroyalty,
it did not have a specific denomination; It was until it became popular
when the liberator José de San Martín said: "El Perú desde este momento es
libre e independiente por la voluntad general de los pueblos y por la
justicia de su "causa" que Dios defiende"; It is at that moment that the dish
won the name "Causa".

 Yellow potatoes
 oil
 lemon juice cup
 Yellow pepper
 Salt and pepper
 Hard eggs, cut into slices
 Black olives without seeds
 For the filling: chicken or frayed fish, peas and carrots cut into squares, and

 Place the potatoes in a large pot of cold, salty water. Bring it to a boil and
cook the potatoes until they are tender and cooked. Drain and reserve to

 When the potatoes are cold enough, peel them. Pass them through a
shredder or mixer until they are smooth. Add oil, lemon juice, yellow
pepper, salt and pepper to taste.

 Cover a baking sheet with plastic wrap, pressing it down so it fits on the
plate. Spread half of the potatoes on the bottom of the plate and smooth
 Spread the desired filling evenly over the potatoes, and then the remaining
potatoes over the filling. Press gently to ensure the cause. Cover and cool

 Place a serving plate upside down on the lid of the cause plate. Using both
hands, turn the plate and tray over, dropping the cause on the plate.
Remove and discard the plastic wrap.

 Decorate the cause with hard-boiled eggs and olives. Cut it into portions
and serve.