EVERYBODY LIKES HUMITAS!
LOVELY CORN!
Source: US dept.agric. Pixabay, Public Domain
The HUMITA
is a dish that has been prepared in Spanish America since pre-Columbian times.
It is a
traditional food in Argentina, Bolivia, Chile, Ecuador and Peru, that is based
on a soft paste made from corn. The
humita is made into a packet filled with this corn paste by using the outer husks
of the ears of corn. This packet is then boiled in salted water for about an
hour.
The humita
is common all over Latin America, although the name varies from place to place,
as do the ingredients added to the basic corn paste.
The name
“humita” derives from the word humint’a in
Quechua, the most widely spoken indigenous language of the Andes. It is spoken
in Ecuador, southern Colombia, the highlands of Peru and Bolivia, northwestern
Argentina and northern Chile.
AT CUSCO, PERU. SO SWEET! A YOUNG GIRL AND HER ALPACA
Source: Donkeet, CC BY SA 3.0. Wikimedia Commons
PREPARATION.
A CORN FIELD
Source: Pixabay, Public Domain
To make
humitas, you need wholesome ears of corn with kernels that are still relatively
milky. The leaves or husks are carefully slit and then pulled off so as to keep
them as intact as possible, because they are needed to make the packets.
You must
separate the kernels (the grains) of corn from the cob. This can be done by rubbing the cleaned and
de-husked ear of corn against the grater, which is rather slow.
You can
also cut off the kernels with a sharp knife and then grind them with a food
processor.
In both
cases it is important not to scrape too low down into the cob, so as to work
only with the more tender part of the kernels.
Usually the
kernels are ground with basil leaves, which are an indispensable ingredient
that help provide the traditional taste of the humitas.
Fried
onions, finely sliced, are also added to the mix. It’s possible to fry in
virgin olive oil or sunflower oil or butter or lard. Families from Chile’s
rural areas generally use lard, but this is a question of taste.
The mix can
also include finely chopped green chili peppers. I personally prefer to eat the
humita accompanied by a fresh tomato salad, and to chop the green peppers into
the salad. This will all depend on how
“hot” you like your food!
GREEN PEPPERS OR BANANA PEPPERS
Source: Chris Breeze, CC BY 2.0. Wikimedia Commons
Okay, so
let’s look for a recipe and watch a video!
A RECIPE
FOR HUMITAS.
There doesn't seem to be a fixed recipe. The quantity of ears of corn will depend on
how many bundles you want to make, and you just need to keep on grinding until
you have a full bowl. 30 ears will make a good quantity, but you can also use
less!
The onions
could be 1, or 2 or 3, also depending on how much paste you are making.
Salt is
added to taste.
Milk is
added to keep the paste smooth and pliable. The quantity will depend on how dry
the kernels are. You will probably need 1 cup or as much as 2 cups.
Basil
leaves are added for taste. Too many makes the taste too strong. The video
shows some basil leaves being added in at the grinding stage.
Condiments
are added according to taste. This is
where you can make the humita really “hot” or mild.
You really
would need to try the humitas out and then improve on them the second time, as
you will have more experience on what you like and don’t like. I personally
prefer to sprinkle sugar on them, but also to combine (not mix!) them at the
same time with vegetable salads that aren’t necessarily sweet, like tomatoes or
lettuce.
In some
places the humita has fresh cheese included in the mix. You can also add
chopped tomatoes. I personally prefer my humita as simple as possible; just the
basic mix is fine!
I think the
only rule is that you don’t use meat at all! This dish is strictly vegetarian!
Finally the
humitas are boiled in a large pot for about an hour. They take less time in a
pressure cooker, about half an hour, but the problem here could be the size of
the pot that is needed for a large quantity.
A PLATE OF DELICIOUS HUMITAS!
Source: Marcos Katz, CC BY 3.0. Wikimedia Commons
AN
INTERESTING VIDEO.
This one
shows the process of collecting the husks and of separating the kernels. The
performers use an old-fashioned meat-grinder to grind the corn, but finally the
cook doesn’t like the result and uses a processor.
The video
also shows the cook making the packets.
In my home
we use a more modern processor, and the humitas are delicious!
FINAL
WORDS.
Corn was
very much of a basic food in pre-Columbian Spanish America, and is still
providing lovely, tasty, nutritious meals.
The best
news of all is that the humita is made of products that are entirely natural!
Summer will
soon arrive to the Northern Hemisphere, so try your hand at this banquet!
We of the
Southern Hemisphere unfortunately have to wait until the next season to enjoy
this delicious product of Spanish America.
See you on
the next post!
SPANISH
VERSION.
(This Blog
is bilingual)
Las humitas han sido consumidas en la América Hispana desde
los tiempos precolombinos.
Constituyen un alimento tradicional en Argentina, Bolivia,
Chile, Ecuador y Perú y su base es una pasta blande que se hace con los granos
de una mazorca de maíz.
Es importante observar que la “mazorca de maíz” se denomina “choclo”
en Chile y en otras regiones de la América Hispana.
La pasta de las humitas se envuelve en las hojas exteriores
del choclo (mazorca) y estos paquetes se hierven en agua con sal durante más o
menos una hora.
El nombre de humita se deriva del idioma Quechua.
PREPARACION.
Los granos de maíz se procesan con hojas de albahaca hasta
formar una pasta a la que se le agrega cebolla finamente picada y rehogada
hasta quedar transparente. También se le agrega sal y los aliños que se deseen,
al gusto personal.
Muchas personas agregan ají verde picado a la mezcla. ¡Esto
depende del agrado que se sienta por la comida más bien picante!
RECETAS PARA HUMITAS.
No parece haber una receta formal, sino más bien diversas
instrucciones y recomendaciones.
La cantidad de choclos (mazorcas) a usar depende de la
cantidad de pasta que se necesite.
Las cebollas pueden ser una, dos o tres, según la cantidad
de pasta.
La albahaca debe ser tratada con cuidado, ya que su sabor
resulta demasiado fuerte si se utiliza en demasía.
Se agrega leche a la mezcla para mejorar su consistencia.
Esto dependerá de cuan secos estaban los granos de maíz, y será necesario
utilizar entre una y dos tazas de leche.
Los condimentos pueden ser aliño completo, orégano, ají
color, etc. según el gusto.
En algunos lugares se le agrega queso fresco a la mezcla, y
también se puede agregar tomate picado. Personalmente prefiero que la humita
contenga sólo la pasta básica, ya que se puede acompañar con ensaladas tanto de
tomate como de otras verduras y también queso, pero aparte, sin incluir en la
mezcla.
Me parece que la única regla consiste en que este plato no
lleva carne de ninguna especie, ¡es totalmente vegetariano y hecho con
productos muy naturales!
Después de hacer los paquetes y amarrarlos, éstos se hierven
en agua salada durante alrededor de una hora. El tiempo en olla se reduce a la
mitad, pero en este caso el tamaño de la olla puede constituir un problema.
EL INTERESANTE VIDEO.
Este video está en español, los partícipes son de Chile y por
tanto hablan de los “choclos”. Se muestra todo el proceso inicial para preparar
las mazorcas, y se observa como se muelen los granos.
El video también muestra la confección de los paquetes para
armar la humita.
PALABRAS FINALES.
El maíz constituyó un alimento fundamental durante la época
anterior a la llegada de los españoles al continente americano. Lo notable es
que a la fecha ¡sigue proporcionando platos deliciosos y nutritivos!
El uso de productos totalmente naturales constituye el
principal valor de la humita, además de su rico sabor.
La época del verano está por comenzar en el hemisferio
norte, así es que ¡a aprovechar de comer humitas!
EL MAIZ, UN PRODUCTO ESTRELLA
Source: Mangrove Mike, CC BY 2.0. Flickr
More about similar topics in a future post. Más sobre temas similares en un próximo post.
LANGUAGE TIPS FOR ENGLISH
Words that go together! * Make time for - * Get
wet - * Come to an end - * Annual turnover – * Next few days
LANGUAGE
TIPS FOR SPANISH.
Expresiones
de uso frecuente: * Llevar los pantalones - * Pedirle peras al olmo - * Romper el hielo
How is your level of comprehension? ¿Cómo
está su nivel de comprensión?
© 2013
joanveronica (Joan Robertson)
I will be very happy to receive your comments! Just
click the word “comments” lower down.
looks yum! but way out of my league :-)
ReplyDeleteHi, thanks for the visit and the comment! The humitas are fiddly, but not difficult! You should really try them, there's not much that can go wrong. Abd they are such a natural meal, that's one of the principal attractions appart from the taste, of course! See you around!
DeleteWhat a wonderful post! I'm happy to have come across it and from what you have described, I love everything about the humita!
ReplyDeleteHi there Rosey, this was a wonderful comment! Would you try your hand at making humitas? It's not too difficult, just fiddly, but so well worth it! Enjoy! See you soon!
DeleteHi Lisa, many thanks for the visit and the comment, and I do hope to be there tomorrow! See you!
ReplyDelete