Humita

Source: Wikipedia, the free encyclopedia.
Humintas
Place of originAndean states
Main ingredientsMaize, maize husk
VariationsMultiple

Humita (from

nixtamalized corn (masa
).

In Argentina

Humitas

In Argentina, humitas are prepared with fresh

queso fresco. They can be found in restaurants and markets in Jujuy,Tucumán, Salta, and other provinces of the north of Argentina.[1]

In Chile

Humitas in Chile are prepared with fresh

chili pepper, salt, tomato, olives, paprika, etc.[2] In Chile, humitas are traceable back to the 19th century.[3]

In Ecuador

Ecuadorian humitas are prepared with fresh ground corn and onions, eggs, pork fat 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. It is common to fry them in a pan just before eating.[4]

In Peru and Bolivia

In the central

queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins
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 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 de los Incas, which he published in Lisbon in 1609. In talking about huminta, he describes his own memories of consuming it while he was living in Peru between 1539 and 1560. From this, it can be deduced that huminta was already being prepared in Peru during this time.[5]

See also

References

  1. ISBN 978-0-7818-0997-9
    .
  2. ^ a b c d Chef Adds New Zest At La Pena Center, Kim Severson, San Francisco Chronicle, 06-08-1999, access date 05-12-2012
  3. ^ Pereira Salas, Eugenio (1977). Apuntes para la historia de la cocina chilena. Santiago de Chile: Imprenta Universitaria. p. 11.
  4. ISBN 978-1-5026-1701-9
    .
  5. ^ de la Vega, Garcilaso (1688). Comentarios Reales de los Incas [The Royal Commentaries of Peru]. Translated by Rycaut, Sir Paul. London: M. Flesher. p. 318.

External links

  • The dictionary definition of humita at Wiktionary
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