Humita
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Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Chile, Ecuador and Peru. It consists of masa harina and corn, slowly cooked in oil.
Humitas are present in various countries in Latin America, although their origin is unclear. The noun "humita" derives precisely from Quichua, a regional dialect of the Quechua people found in Ecuador, the south of Colombia, and the northwestern part of Argentina. In Venezuela, they are known as hallacas, in Peru as humitas, in Bolivia as "sweet corn cakes," and in Mexico and Central America as tamales.
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[edit] In Chile
Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and cooked in an oven or in boiling water. They may contain cheese. The humitas are kept together during cooking with thread or twine.
They can be made savory, sweet, or sweet and sour, with added sugar, chile pepper, salt, etc.
[edit] In Ecuador
As in Chile, in Ecuador humitas are prepared with fresh corn with onions, wrapped in a corn husk, but are steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese.
[edit] In Peru
In Peru and principally in the central Andes region, humitas are prepared as savory dishes with fresh corn combined with lard, salt, and fresh cheese (queso fresco) or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish.
Peruvian humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water or placed in a pachamanca oven. They can be wrapped in several ways.
[edit] See also
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