COOKING WITH GALA

CAUSA LIMENA
Peruvian Stuffed Potato Appetizer

2 pounds potatoes, peeled
3 teaspoons dried yellow aji chili powder
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons corn oil

1 cup cooked, finely chopped light and dark chicken meat (or tuna)
1/4 cup finely chopped celery heart
2 sprigs flat-leaf parsley, chopped fine
1/2 teaspoon salt
1/2 cup mayonnaise

1/2 teaspoon finely chopped parsley for garnish

The Causa
Oil for the pan
1 cake pan or Pyrex dish, 8 inches long by 4 inches wide

Cook the whole potatoes in water over moderate heat until soft, mash until relatively smooth. Process the aji chili with 2 tablespoons water, the turmeric, salt, and oil until smooth, stir into potatoes to mix well.

In a bowl combine chicken, celery, parsley, salt and mayonnaise until smooth. Spread half of the mashed potato an oiled 8x4 pyrex baking dish, then spread all of the chicken filling over the potatoes. Cover with the remaining potatoes, cover with plastic wrap and chill until cold. Serve cold, cut into 2-inch-wide slices. Serves 6.