Right here is some Peruvian inspired goodness: stuffed causa. As mentioned in another recipe, causa is a traditional Peruvian dish made with mashed potatoes and flavoured with lime juice and aji amarillo or yellow chili paste. Causa is very commonly stuffed with tuna or chicken salad. As I like to create vegetarian/plant-based version of meaty dishes, I thought of stuffing this causa with white beans. But there’s another special ingredient in there; one that might be -I admit – a bit tricky to find: kala namak salt. I can already see the blank stares: kala what? Kala namak is a type of salt mostly found in the Himalayas with a brownish, purple-ish colour. Due to its sulfur content it has a very pungent smell but a lends a egg-like flavour to dishes. I wanted to keep this dish 100% plant-based and as eggs are usually a very nice addition, I turned to this special salt. Regular salt works just as well and you can add slices of boiled eggs as well.
Voor 4 personen
- 500 gr potato
- 1 teaspoon aji amarillo (or another chili paste)
- Juice of 3 limes
- 3 tablespoons olive oil
- 265 gr white beans, drained
- 1 heaped tablespoon (plant-based) mayonnaise
- 1/2 teaspoon kala namak salt (of gewone zout)
- 1 red onion
- 1 avocado
- Wash the potatoes very well and steam them until soft. When they are cool enough to handle, peel them.
- Add the aji amarillo, lime juice and olive oil to the potatoes and mash them into a puree. You want a smooth mixture without lumps.
- Peel and finely chop the red onion.
- Crush the beans with your fingers and mix with the mayonnaise and red onion. Season with the kala namak salt.
- Cut the avocado in half, peel and discard the stone. Slice thinly.
- To serve, spread half of the causa on a serving plate cover with a layer of avocado slices.
- Carefully scoop the bean mixture and top with the rest of the causa.