Humita is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo 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. Humitas are similar to Mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn .
Humita
dish prepared in Chile, Perú, Argentina, Bolivia, Ecuador and Colombia
See also:
Characteristic of:
Argentinian cuisine
Bolivian cuisine
Chilean cuisine
Ecuadorian cuisine
Guatemalan cuisine
Latin American cuisine
Mexican cuisine
Native American cuisine
Peruvian cuisine
Contains:
Choclo
Subcategories:
Humita dulcees
Has language-specific term:
Pamonhapt-br
Contains, including ancestors:
Corn
Also known as:
Wikidata ID:
Q2665744
Wikipedia title:
Humita
References:
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