Humita, also called huminta or huma, from the Quechua umint'a, is a dish dating to pre-Hispanic times found in Peru, Bolivia, Chile, Ecuador and northwest Argentina. It is made from fresh choclo, a type of maize, pounded into a paste, wrapped in a fresh corn husk and slowly steamed or boiled, and is known as pamonha in Brazil, sharing similarities with the Mexican uchepo and the Colombian envuelto while differing from tamales, which use nixtamalized corn.
Facts
Origin Period, From (Year) Origin Region FAQs
What does the name humita come from?
Tucumán Turismo, the tourism site of the Argentine province of Tucumán, says: In the Quechua language, "humint'a" refers to a preparation made from ground corn, which was cooked in a simple way as part of rituals and daily life.
Connections
In Cuisine
Source Humita (Wikipedia)
Source Humita (Wikipedia)
Source Humita (Wikipedia)
Source Humita (Wikipedia)
Uses Ingredient
Sources
1. Humita (Wikipedia)
Quote
One of the earliest references to humita 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 Cuisine: Argentine Cuisine, Wikipedia category list
- In Cuisine: Chilean Cuisine, Wikipedia category list
- In Cuisine: Mexican Cuisine, Wikipedia category list
- In Cuisine: Peruvian Cuisine, Wikipedia category list
2. Wikipedia: Humita
Infobox, country
Andean states
- Uses Ingredient: Maize, Infobox main_ingredient field: Maize, maize husk
In Group: Latin American and Caribbean Noodles and Dumplings, Lead paragraph
Huminta (from Quechua umint'a), huma (from Quechua possibly uma head) or humita (possibly employing the Spanish diminutive -ita) is a dish that dates back to pre-Hispanic times.
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