Humita is a Native American dish from pre-Hispanic times and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru. Worldwide they are more known by the Mexican name: Tamal.
Have you heard about tamales? I am sure you did. Humitas are the equivalent in the Chilean cuisine, a traditional food that it has been preserved until nowadays. Claudia Peña de Silvestri, cook specialized in vegan and vegetarian cuisine will held in Berlin on July the 16th, 2014 from 19h to 22h, a Chilean cuisine workshop “Pre-Hispanic humitas”.
These are some of the topics approached during the workshop.
-Origin and history of Humita
-Understanding the importance of corn in pre-hispanic culture
-How to prepare Humitas (sweet and salty)
-Material and tasting
Another classical from Chile will be served to pair the tasting: Mote con huesillos, the national drink made with dried peaches and wheat.
Where? At g:Lab
IMPORTANT: A minimum of 5 guests it is required for the workshop to take place
Previous reservation required at info(at)gnamo.com
Please buy your ticket here.