Humita in a pumpkin

Humita in a pumpkin

By
From
Cooking from memory
Serves
12-14
Photographer
Mark Roper

‘Humita’ is Spanish for ‘corn’ or ‘maize’. Corn is an integral part of the Argentinian diet. The pumpkin in this recipe can be prepared in advance.

Ingredients

Quantity Ingredient
1 jap or grey pumpkin, for presentation
5 cobs corn, with husks
1 jap or grey pumpkin, cut into chunks
olive oil
2 red onions, finely chopped
1 large yellow capsicum, finely chopped
1 large red capsicum, finely chopped
2 tablespoons ground cumin
2 tablespoons sweet paprika
2 tablespoons madras curry powder
1 teaspoon salt
1 teaspoon ground black pepper
2 x 440 g-kg cans corn kernels
3 tablespoons polenta

Method

  1. The size of the pumpkin for presentation depends on the number of people you are serving. This pumpkin is not for eating, and the dish can be served without it. To prepare this pumpkin, the day before serving, preheat the oven to 180°C and bake the whole pumpkin, with skin, for 1 hour, until softened but retaining its shape. When it is soft, cut off the top part to make a lid and scoop out the flesh and seeds. Refrigerate. It will keep up to three days.
  2. Remove and reserve the corn husks. Put the corn in a saucepan of boiling water and cook, covered, for 10 minutes, until tender. When cool, separate the kernels and reserve two of the cobs for garnishing.
  3. Cook the pumpkin pieces in a saucepan of boiling water for 10 minutes, until tender but not too mushy. Be sure to cook only one layer at a time, so that the pumpkin cooks evenly.
  4. Preheat the oven to 170°C.
  5. Heat the oil in a saucepan on a high heat. Add the onions, stirring until soft and transparent. Add the capsicums and cook until softened. Add the cumin, paprika, curry powder, salt and pepper and stir. Add the fresh corn kernels and the pumpkin pieces to the saucepan, then the canned corn with its juices, and the polenta. Cook, stirring continuously, for 15 minutes, until the mixture thickens.
  6. Transfer the mixture to an ovenproof dish and cook in the oven for 20 minutes or until solid.
  7. For a breathtaking presentation, remove the pumpkin shell from the refrigerator and warm in the oven for 15 minutes. Fill the shell with the hot mixture, and return the lid to its place. Bake for another 20 minutes. Serve hot, garnished with the cobs of corn.
Tags:
Jewish
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