 | |
| Place of origin | Andean states |
|---|---|
| Main ingredients | Maize, maize husk |
| Variations | Multiple |
Huminta (from Quechua umint'a[1]), Huma[2] (from Quechua possibly uma head) or Humita (possibly employing the Spanish diminutive -ita) is a Native South American dish that dates back to pre-Hispanic times. A traditional food from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina. It consists of fresh choclo (Peruvian maize) 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, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Colombia's envueltos or bollos are also similar to humitas. They share a link to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice.
- ^ "Tierra-inca.com". www.tierra-inca.com. Retrieved 2024-07-17.
- ^ El diccionario de la cocina (in Spanish). Agua la Boca. 2022-12-31. ISBN 978-987-88-5843-2.