La causa a la limeña or simply “limeña cause” is a traditional dish mainly prepared with two types of yellow potato mash and yellow chili, with an intermediate filling that usually includes tuna or chicken, mayonnaise, and avocado, commonly accompanied by hard-boiled eggs and olives.
The history of the cause
Although it is a classic in restaurants and homes throughout Peru, there are those of us who are not fully aware of the history of this preparation and the origin of its name.
In Peru, there are thousands of varieties of potatoes, and for this reason, the ancient indigenous peoples inhabiting the area used this tuber in many of their recipes.
It is believed that a food similar to the cause was already being made back then, but it reached its peak when the Spanish conquerors arrived, and it was transformed into a version closer to what we know today.
The origin of the name
Some versions say that its name comes from a Quechua word called “kawsay,” meaning “nourishment” or “what nourishes,” but its most widely accepted etymology is linked to events that occurred in the late 19th century during the Pacific War, which pitted Peru and Bolivia against Chile.
It is said that the soldiers’ wives prepared this dish and sold it to raise funds to help their homeland succeed, and so, whoever bought it was “supporting the cause.”
Some also mention that this happened during the independence war as well.
The Limeña Cause is usually filled with chicken or tuna, although there are also variations with shrimp, crab meat, or trout.
The traditional dough is made from yellow chili and yellow potato with lime juice, although some places add cassava.
