The Language of Food: Part 3

Humita, an Argentinian Tradition

Part 3 of the Language of Food series features One To World's very own Argentinian staff member, Giselle Diez, and her recipe for "Humita" a traditional sweet and spicy corn based dish.

"This is a very traditional recipe from Argentina. Together with the Empanadas Criollas, you will find this dish at every National Holiday across the country!

It’s a sweet and spicy flavor that takes me back home, to a cold Sunday morning with that sweet aroma and sounds of my mother cooking in the kitchen, with her inseparable Mate (an herbal tea made with yerba mate) next to her. Later we sit down to a big table with family, friends, neighbors and whoever else wanted to join. It is always a full table in Argentina!" - Giselle

Humita is a common dish throughout South America, but each country has its own variation of the dish. For example in Argentina they commonly use goat cheese mixed in with the dough for extra richness, while in Peru they might use cinnamon and raisins. Either way Argentinians love this dish and eat it on national holidays and family gatherings. Try and make it for yourself and your friends. This dish is perfect as the weather gets colder!

        Humita

             Ingredients

-          12 ears of corn, off the cob

-          1 red pepper, finely chopped

-          4 onions, finely chopped

-          8 scallions, finely chopped

-          1.7 lb pumpkin (the sweetest you can find), shredded

-          4 cups of milk

-          2  spoons of paprika

-          2 spoons of sugar

-          Spicy chili to taste (chopped or powder)

-          Oil or butter to taste

-          Salt to taste

Put the oil or butter in a saucepan, on medium heat. When it gets hot, add the chopped onions, scallions and pepper. Once the onions are transparent, add the corn, pumpkin and milk. Try to use a saucepan with a thick base to avoid the Humita sticking to the bottom. Add the salt, sugar, paprika and spicy chili. If you want you can even add pepper to taste.

Continuing cooking on medium heat stirring occasionally until the Humita is very creamy. Reduce the heat when the mixture begins to boil. As a short cut, you can use a hand blender to get the creamy consistency quicker.

Serve it in an individual bowl, and as a decorative touch you can sprinkle a little freshly chopped scallion. On the table you can put little bowls with different types of cheese for your guests to add to the Humita while its hot. It is eaten with a spoon, as a very creamy soup or wrapped in banana leaves as pictured above. Try the soup for now and then once you get more advanced you can try to wrap them up. Enjoy!

 Let us know if you tried to make Humita and how it turned out! Did you add your own secret ingredient to it from your country? Tell us how it went or if you have your own recipe that others might enjoy if they like this one.