Humita

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. It consists of masa harina and corn, slowly steamed or boiled in a pot of water. In Brazil it is known as pamonha.

Humitas are common in various countries in Latin America, although their origin is unclear. In Venezuela, they are known as hallaquitas, in Chile and Peru as humitas, in Bolivia as humintas.

In Argentina

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 goat cheese.

In Argentina, the term humita also refers to the creamy-corn filling of an empanada (in Spanish, empanada de humita.)

In Chile

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.