Peruvian Yuca Causa with Crab Meat & Mango Mama Salsa

The Amazon Rainforest is the most biodiverse ecosystem in the entire world and is full of tropical fruits and ingredients, along with unique aquatic life from the Amazon River. Causa is a Peruvian “potato cake” made with different layers and fillings. This recipe combines yuca with the potato as the starch, along with crab meat and Mango Mama Salsa to represent the colorful flavors of the Amazon.

YUCA CAUSA: Serves 2

• 1 large yuca (peeled, cut in chunks)

• 1 cup of yellow potatoes (peeled, cut in chunks)

• 6 oz can of crab meat (drained)

• 1/4 cup of mayo

• 2 lime

• 1 tbsp of Aji Amarillo paste

• 1 avocado (sliced)

• 1 tbsp of diced red pepper

• 2 oz of Mango Mama Salsa

• Olive oil and salt

• Cilantro leaf for garnish

  Boil the yuca and potatoes for about 30 minutes or until soft. Mash the starches together in a presser and blend with your hands until super smooth and creamy. Then add the aji, juice from one lime and salt to taste, and let the mixture cool in the fridge. Mix the crab meat with the red pepper and mayo, and add the remaining lime juice and salt to taste. Using a metal mold, brush the interior lightly with olive oil and assemble your “potato cake” in the following order: starch, avocado, crab and starch. Then top the dish with more avocado and pepper, along with Mango Mama Salsa and cilantro. This dish is fun to decorate so feel free to be creative with your toppings and layers!