In my latest video, when I “took us down to Argentina” with my chimichurri, I also made an Argentine humito con sofrito. Video #5 – Argentine Style Chimichurri Sauce This particular version is a combination of two different Argentine and South American traditional cooking styles that are combined to make a vegetable souffle. It was made with both humita and sofrito.
Humita is a Native South American dish that has been around since long before the Spanish came to the New World. It was a typical food from the Andean culture, which extended from Venezuela down to Argentina. These Native recipes have been passed down through the generations and have not changed much through the passages of time. Each region has their own particular version and style. The word humita comes from the Native quechua jumint’a. It is basically like a savory masa harina that is used for tamales or empanadas. In Argentina, humita is known as a creamy corn filling. Because Argentina has a very large Italian population, and Italians love cheese, the Argentine version of humita is almost always made with cheese.
Sofrito is a Spanish term that means lightly fried or sauteed. It is almost always a combination of peppers, onions, garlic and tomatoes, and often times has other vegetables and seasonings included. Sofrito is used to enhance rice dishes and stews and other savory recipes all throughout the Spanish world.
Argentine Humita con Sofrito
5 cups corn
2 cups milk
4 TBSP butter
1 cup onion, chopped fine
1 TBSP garlic
1/2 green bell pepper, diced medium
1/2 red bell pepper, diced medium
3 tomatoes, diced medium
1/2 lb butternut squash or pumpkin, cubed
1 zucchini, sliced
1 tsp sugar
salt & pepper to taste
3 TBSP fresh basil, chiffonade
2 eggs, lightly beaten
Preheat the oven to 325* F.
Spray a casserole dish with cooking spray.
Blend the corn and the milk in a food processor until it becomes a thick mash.
Saute the rest of the vegetables, except the tomatoes, in butter and/or olive oil for about 5-7 minutes, or until the onions are translucent.
Add the tomatoes and seasonings to the mixture and continue to cook for about 10 more minutes.
Incorporate the corn mixture and bring to a boil, then reduce the heat to a simmer and continue to cook for about 20 minutes.
When the vegetable mixture is cooked, carefully spoon it into the prepared casserole dish. Mix the eggs and basil together then mix it thoroughly into the vegetable mixture.
Bake uncovered for 20 minutes. Then remove from the oven and turn the heat up to 425* F and top the dish with the Parmagiano cheese.
Put the dish back into the oven at the higher temperature, and continue to bake for another 12-15 minutes. When done, just spoon it up to go with your favorite South American or Argentine dishes. It will have a slight crust on the top and will be smooth and delicately creamy on the inside.
My best friend Priscilla, whom you have “met” many times through my blogs, and is actually the inspiration for my blog, is originally from Rosario, Argentina, which is a suburb of Buenos Aires. She gave her stamp of approval for my Argentine dinner. Her words were “Yay!!! Buenísimo!” Coming from someone who is from Argentina, and is herself a fantastic cook who comes from a long line of fantastic cooks, this is very high praise indeed. Priscilla and I have known each other since 7th grade. We grew up together in Pasadena, California, where we lived about 10 minutes away from each other, and now here in Colorado, where we both live, we are still only about 10 minutes away from each other. Funny how things work out. Te amo mucho mi Amiga!
!Mangia y Desfruitas!
Stay safe and stay well Everyone. ‘Til next time.