Humita (from

Quechua Quechua may refer to: *Quechua people, several indigenous ethnic groups in South America, especially in Peru *Quechuan languages, a Native South American language family spoken primarily in the Andes, derived from a common ancestral language **So ...

''humint'a'') is a Native South American dish from pre-Hispanic times, a

traditional food Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regio ...

from the

Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...

and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia it is known as ''huminta'' and in Brazil as ''

pamonha Pamonha () is a traditional Brazilian food. It is a boiled paste made from sweet corn whisked in coconut milk, typically served wrapped in corn husks. See also * Bollos (Panamanian cuisine) *Chimaki, from Japan * Humita *List of Brazilian dishe ...

''. Humitas are similar to Mexican

uchepos Chepos also regionally known as Uchepos is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green toma ...

, which are also made with fresh corn; but they are only superficially similar to

tamales A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

, which are made with

nixtamalized Nixtamalization () is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The term ...

corn (

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

In Argentina

In Northwest Argentina, humitas are prepared with fresh corn, sautéed

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

, pumpkin, and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled or it is cooked in a big pan and served in bowls. It is also common to add some diced cheese to the dough, typically

queso fresco Queso blanco (), literally ''white cheese'' in Spanish, can refer to many different kinds of cheeses whose only common trait is their white color. The specific cheese referred to depends on the region. Production Queso blanco is considered on ...

. They can be found in restaurants and markets in

Jujuy San Salvador de Jujuy (), commonly known as Jujuy and locally often referred to as San Salvador, is the capital and largest city of Jujuy Province in northwest Argentina. Also, it is the seat of the Doctor Manuel Belgrano Department. It lies near ...

, Tucumán,

Salta Salta () is the capital and largest city in the Argentine province of the same name. With a population of 618,375 according to the 2010 census, it is also the 7th most-populous city in Argentina. The city serves as the cultural and economic ce ...

, and other provinces of the north of Argentina.

In Chile

As in Ecuador, humitas in Chile are prepared with fresh corn,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

, basil, and butter or lard.Chef Adds New Zest At La Pena Center
Kim Severson, ''San Francisco Chronicle'', 06-08-1999, access date 05-12-2012 They are wrapped in corn husks and baked or boiled. They may contain ''ají verde'' (green

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

). The humitas are kept together cooking with thread or twine. They can be made savory, sweet, or sweet and sour, served with added sugar,

chile pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for t ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

, olive and paprika etc. In Chile, humitas are traceable back to the 19th century.

In Ecuador

Ecuadorian humitas are prepared with fresh ground corn with onions, eggs and spices that vary from region to region, and also by each family's tradition. The dough is wrapped in a corn husk, but is steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese. This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas. Ecuadorian humitas can be salty or sweet.

In Peru and Bolivia

In the central

region, humitas are prepared with fresh corn combined with lard and salt and

for a savory dish or with fresh corn with lard, sugar, cinnamon and

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the ...

s for a sweet dish. Savory humitas may also be prepared with anise. These are typically very rare in other parts of South America. These humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a

pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...

oven, or steamed. They can be wrapped in several ways. One of the earliest references to huminta in Peru was written by the Inca Garcilaso de la Vega in his ''Comentarios Reales del Inca'', which he published in Lisbon in 1609. In talking about huminta he describes his own memories of consumption about the time he lived in Peru between 1539 and 1560. From this it can be deduced that huminta was already prepared in Peru during this time.

References

External links

* {{Cuisine of Chile Latin American cuisine Mexican cuisine Native American cuisine Guatemalan cuisine Ecuadorian cuisine Chilean cuisine Peruvian cuisine Bolivian cuisine Argentine cuisine Maize dishes