Humita

Humita is a traditional dish from the Andean region of South America, particularly popular in Argentina, Bolivia, Chile, Ecuador, and Peru. It is made from maize, cheese, and spices, and is typically wrapped in corn husks before being boiled or steamed.

History

The origins of humita can be traced back to the Inca Empire, where maize was a staple crop. The Incas developed a variety of dishes using maize, including humita. The dish was then spread by the Spanish colonizers to other parts of South America.

Preparation

The preparation of humita involves the use of fresh maize, which is ground into a paste. This paste is then mixed with cheese, typically a local variety such as queso fresco. Spices such as cumin, paprika, and black pepper are added for flavor. Some variations may also include onion, garlic, and basil.

Once the mixture is prepared, it is spooned onto a corn husk. The husk is then folded around the mixture, creating a package that is tied with a strip of corn husk. These packages are then boiled or steamed until the filling is cooked through.

Variations

There are many regional variations of humita throughout South America. In Argentina and Chile, for example, humita may be served in a clay pot, while in Ecuador and Peru, it is often served in a corn husk. Some regions also add other ingredients to the filling, such as chicken, beef, or pork.

Cultural Significance

Humita is often associated with the harvest season and is a common dish at festivals and celebrations. It is also a popular street food in many South American countries.

See Also

• List of maize dishes
• South American cuisine
• Inca cuisine