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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== thumb 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''.) 〔(【引用サイトリンク】title=Empanadas of Humita Recipe )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「humita」の詳細全文を読む スポンサード リンク
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