Humita
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| Place of origin | Andean states |
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| Main ingredients | Maize, maize husk |
| Variations | Multiple |
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Humita (from Quechua humint'a) is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru, although their origin is unclear. In Argentina, Chile, Ecuador and Peru they are known as humitas, in Bolivia as humintas, in Brazil as pamonha, and in Venezuela as hallaquitas. It consists of masa harina and corn, slowly steamed or boiled in a pot of water.
In Argentina, humitas are prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. It is also common to add some diced cheese to the dough, typically queso fresco or goat cheese.
In Argentina, the term humita also refers to the creamy-corn filling of an empanada (in Spanish, empanada de humita.)
Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain ají verde (green chili pepper). The humitas are kept together during cooking with thread or twine.
They can be made savory, sweet, or sweet and sour, served with added sugar, chile pepper, salt, tomato, olive and paprika etc.
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Wikipedia