Mote (food)

Mote is a traditional Andean dish consisting primarily of hulled and cooked kernels of maize (corn). The term "mote" itself refers to the process of nixtamalization, where the corn kernels are treated with an alkaline solution (typically lime) to remove the pericarp (outer layer). This process increases the nutritional value of the corn, making the niacin more bioavailable and releasing bound amino acids.

The specific type of maize used and the method of preparation vary depending on the region. In the Andes, different varieties of large-kernelled white corn are commonly used.

Mote can be consumed as a standalone dish, often seasoned with salt or other spices. It is also a common ingredient in other Andean dishes, such as soups, stews, and salads. In some regions, mote is served as a side dish to accompany meats or other main courses.

The preparation of mote involves soaking the corn kernels in water with lime (calcium hydroxide) for several hours or overnight. The kernels are then rinsed thoroughly to remove the lime and any remaining pericarp. Finally, the kernels are cooked until tender, which can take several hours.

Mote is a staple food in many Andean countries, including Ecuador, Peru, Bolivia, Argentina, and Chile. It plays a significant role in the culinary traditions of these regions and is often associated with cultural events and celebrations.