Humita facts for kids
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| Place of origin | Andean states |
|---|---|
| Main ingredients | Maize, maize husk |
| Variations | Multiple |
Humita is a tasty dish from South America. It comes from a long time ago, even before Europeans arrived. It's a traditional food, especially in the Andes mountains of Ecuador. You can also find it in Bolivia, Chile, Peru, and parts of Northwest Argentina.
The word humita comes from the Quechua word humint'a. In Bolivia, it's called huminta, and in Brazil, it's known as pamonha.
Humitas are made from fresh corn that's ground into a paste. This paste is then wrapped inside a corn husk, like a little package. It's cooked by steaming or boiling until it's ready to eat. Humitas are a bit like Mexican uchepos, which also use fresh corn.
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Humitas in Argentina
In Northwest Argentina, humitas are made with fresh corn, cooked onions, pumpkin, and tomatoes. People also add different spices, depending on what they like or where they live.
The corn mixture is wrapped in corn husks and then boiled. Sometimes, it's cooked in a big pan and served in bowls. It's also common to add small pieces of cheese, usually a fresh, soft cheese called queso fresco. You can find humitas in restaurants and markets in Tucuman and other northern provinces of Argentina.
Humitas in Chile
In Chile, humitas are made with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and then baked or boiled. Sometimes, people add ají verde (green chili pepper) to give them a little kick!
The humitas are often tied with string or twine to keep them together while cooking. They can be made in different ways:
- Savory: With salt and sometimes tomato or paprika.
- Sweet: With added sugar.
- Sweet and sour: A mix of both.
Humitas have been a popular food in Chile since the 1800s.
Humitas in Ecuador
Ecuadorian humitas are made with fresh ground corn, onions, eggs, and various spices. The exact recipe can change from one region to another, or even from family to family.
The corn mixture is wrapped in a corn husk, but in Ecuador, it's usually steamed instead of baked or boiled. Ecuadorian humitas can also have cheese inside. This dish is so important in Ecuador that people have created special pots just for cooking humitas! They can be either salty or sweet.
Humitas in Peru and Bolivia
In the central Andes region, which includes parts of Peru and Bolivia, humitas are made in a few ways:
- Savory: Fresh corn mixed with lard, salt, and queso fresco (fresh cheese). Sometimes, they add anise for a special flavor.
- Sweet: Fresh corn mixed with lard, sugar, cinnamon, and raisins.
These humitas are wrapped in corn husks and can be cooked in boiling water, steamed, or even cooked in a traditional underground oven called a pachamanca.
One of the first people to write about humitas in Peru was Inca Garcilaso de la Vega. He wrote about his own memories of eating humitas in his book, Comentarios Reales del Inca, published in 1609. This shows that humitas were already a popular food in Peru between 1539 and 1560.
See also
In Spanish: Humita para niños
