South American Food Recipes That Will Make You Incredibly Hungry
The recipes use an array of fresh fruit, vegetables, meat, and seafood.
Humitas – Fresh Corn Tamales (Chile)
- 8 ears of corn
- 2 cups cream cheese (softened)
- ¼ cup vegetable shortening
- 1 tablespoon aji amarillo paste
- 1 medium-sized onion (chopped)
- 1 teaspoon cumin
- Salt to taste
Dehusk the corn and put the kernels in a medium-sized bowl. Keep the corn husks aside, you will need them to make the humitas later. Take a large pot with enough water to cover the bottom. Place a few corn cobs in the water. With the help of a food processor, blend the kernels with salt until smooth. In a medium-sized skillet, melt the vegetable shortening and saute the onions until they turn golden brown. Add the cumin and aji paste to the onions and cook for about 1 minute. Now, stir in the corn paste in the skillet and saute it for about 5 minutes until combined. Transfer this mixture to a separate bowl and let it cool down. Combine the softened cream cheese with the corn mixture. Boil the water with the corn cobs in it for about 2 minutes and place the husks in the water until they soften. Remove the husks from the pot and spoon the corn mixture on top. Fold the husks and place them in the pot over the corn cobs. Cover the pot with a lid and steam the humitas for about half an hour.
Pollo a la Brasa – Rotisserie Chicken (Peru)
- 1 whole chicken
- 1 cup lemon juice (freshly squeezed)
- 1 quart cold water
- 3½ tablespoons garlic powder
- 3 tablespoons white wine
- 1 tablespoon cumin
- ¼ cup white vinegar
- 2 teaspoons black pepper (freshly ground)
- 3 tablespoons canola oil
- 1½ tablespoons paprika
- Salt to taste
In a small bowl, combine garlic powder, paprika, cumin, black pepper, and salt with white wine, vinegar, and canola oil to form a thick paste. Mix the cold water and lemon juice, and use this to wash the chicken after trimming the extra fat. Rub the spice paste on the chicken, coating it completely. Place this coated chicken in a zip-lock bag and refrigerate it for about 3 to 4 hours. Place the chicken on a rotisserie and cook on a preheated grill at 150 ºC for about 2 hours, turning it at regular intervals. The chicken will be cooked thoroughly on all sides. Serve with a dipping sauce of your choice.
Brigadeiros – Chocolate Fudge Truffles (Brazil)
- 1 can sweetened condensed milk
- 4 tablespoons butter
- ½ cup cocoa powder
- 1½ teaspoons vanilla essence
- ¼ teaspoon salt
In a large pot, heat the condensed milk on a low flame, stirring to prevent it from sticking to the sides of the pot. Add salt and cocoa powder, and continue stirring till the mixture thickens and begins to boil slightly. Add the butter and vanilla essence to the pot after removing it from the heat. Once it cools down, refrigerate the mixture for about 30 to 45 minutes. Butter your hands (so that the chocolate doesn’t stick to them), roll the chocolate mixture into medium-sized balls, and place them on butter paper. Refrigerate the balls till they set and become firm.
You don’t need to be a gourmet chef to try these dishes. They’re easy to make and you will enjoy preparing them.