Ka’i ku’a
ka’i ku’a («cintura de mono»)
Sweet corn, butter and cheese wrapped in husk and boiled: the Paraguayan “humita”, tied like a monkey’s waist.
What it is
Ka’i ku’a is a delicacy of sweet corn, butter and cheese wrapped in corn husks and boiled in water. The name, “monkey’s waist”, comes from how the husks are tied at the middle, mimicking a little monkey’s waist. Some know it as “humitas en chala”. It resembles the Andean humita, the Mesoamerican tamale and the Brazilian pamonha, and is considered a Guaraní custom. Wikipedia notes that, for some, chipa guasu is the evolution of ka’i ku’a. It is eaten at lunch or with a glass of milk.
Ingredients
History
Wikipedia describes it as typical of Guaraní custom, in the same family as humita and tamale.
Did you know…?
Not to be confused with ka’i ladrillo, a peanut sweet: the monkey shows up in two names of Paraguayan cooking.
When
Lunch or snack, when fresh sweet corn is available.
Where
In homes and at traditional-food events; the sources consulted do not say in which regions it is most common.
Researched and reviewed in September 2026 with 3 sources. A second reviewer checked dates, coordinates and lodging. Hours and prices may change.