Huminta (Bolivian Style Souffle)
170
Ingredients
| 4 | cups |
quinoa
cooked |
|
| 1 | cup |
tofu
squeezed |
|
| 1 | cup |
winter squash
cooked |
* |
| ¼ | cup |
tahini (sesame paste)
|
* |
| 3 |
anise extract
|
* | |
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | cup |
bread crumbs
|
Directions
Run quinoa, tofu and squash through a fine food mill.
Lightly blend in tahini, anise and salt.
Oil a small casserole.
Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs.
Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour.
Serve hot in cold weather or at room temperature in hot weather.
Any leftovers may be sliced and pan fried.
La Paz
about 7 years ago
Huminta Boliviana:
4 cups fresh ground corn
1/4 tea spoon ground panca pepper that is not hot or sweet paprika.
1 cup shorting
1 cup boiling water
sugar a pinch
salt to taste
5 spoons of fresh cheese can be mozarella or farmers
a pinch of anise grain
Husks to make large humintas
Heat in a large casserole the aji Panca,with 1 cup of water,cook till almost al water gone.
Add shorting,cook for 5 minutes,when boiling starts remove from heat add corn, mix quickly . add sugar or salt,if sweet add raisins.
If salted ones only anis,put 2 large slices of cheese and fold like in the previous picture.
In a large pot set rows of the corn cobs, add boiling water till they are covered, then set the humintas on top, steam cook for about 45 minutes in medium heat, to know when they are ready cook one raw potatoe, when it is ready, the Bolivian humintas are done.
They can also be done in the oven,not folded, or in a pan with no husks.