Some people say causa comes from the Quechua word “kausay” (sustenance of life). According to this, the dish would have pre-Hispanic roots, and in those days the dish was boiled potato eaten with slices of ají. But the "Causa Limeña", or Lima-style causa, appeared in the Colonial period. Based on the kausay dish, the Spanish added other ingredients like fish, olives and avocado.
The most folkloric version of the history of "Causa Peruana" says that a nun from Lima had to feed a battalion of soldiers and she was asked with very short notice. So she used what there was available and because they were celebrating the Peruvian Independence Day, it was named "causa" (cause). Whatever the real story is, you can now learn to prepare the dish with a Peruvian chef.
The most folkloric version of the history of "Causa Peruana" says that a nun from Lima had to feed a battalion of soldiers and she was asked with very short notice. So she used what there was available and because they were celebrating the Peruvian Independence Day, it was named "causa" (cause). Whatever the real story is, you can now learn to prepare the dish with a Peruvian chef.