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Mote (food)
Mote (from Quechua: ''mut'i'', through Spanish ''mote'') is the generic name for several varieties of boiled grains, consumed in many regions of South America. It is usually prepared by boiling the grains in water made alkaline by the addition of ashes or lime, a process known as nixtamalization. It was also a staple food for Native American hunting parties and war bands on long journeys. Argentina In Argentina, mote is consumed primarily in the mountainous northwest region, and less frequently in Cuyo and Patagonia. It is a stew of thin consistency (this is one of the main differences with the soup called locro) made from white hominy, sometimes peeled, and boiled with jume ash. The grains are usually accompanied with small pieces of meat (llama, goat, mutton, beef, pork, poultry and more rarely viscacha and mulita). It is also made with beans and with wheat. In Patagonia, in the northern region, in addition to the stew, it is consumed accompanied with some sort of cool dri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Maize Mote From Oaxaca
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet (e.g., paper), long pieces (e.g., wood), particles (e.g., cereal grains or corn flakes) or powder (e.g., sand, salt, washing powder, milk powder). A source of heat and an agent to remove the vapor produced by the process are often involved. In bioproducts like food, grains, and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water. Desiccation may be synonymous with drying or considered an extreme form of drying. In the most common case, a gas stream, e.g., air, applies the heat by convection and carries away the vapor as humidity. Other possibilities are vacuum drying, where heat is supplied by conduction or radiation (or microwaves ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mote Pata Cuencano
A mote is a small bit of substance, such as a fleck or particle. Mote may also refer to: Art and entertainment * The Motes, a Canadian indie-rock band active in the 1990s * "Mote", a song by Sonic Youth from their 1990 album '' Goo'' * "Mote", a song by The Faint on the 2001 vinyl EP recording '' Mote/Dust'' * Mote, a fairy character in ''A Midsummer Night's Dream'' * The Mote and the Beam, a parable * ''The Mote in God's Eye'', a science fiction novel Other uses * Mote (name) (including a list of people with the name) * Mote (food), various types of cooked grains consumed in South America * Mote con huesillo, a non-alcoholic drink from Chile * Mote spoon, a type of spoon used when preparing tea * Mote (sensor), a node in a wireless sensor network * Mote Park, a park in Maidstone, England ** Mote Park (cricket ground), the home ground of The Mote Cricket Club within the park * Mote Marine Laboratory, a marine research organization in Sarasota, Florida, US See also * Moat (disa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivian Cuisine
Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Germans, Italians, French, and Arabs due to the arrival of immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and Chicken (food), chicken. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara people#Culture, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of ''criollos'' (due to Spanish colonizers) with the Indigenous peoples of Argentina (such as ''mate'' and ''humitas''). Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond '' asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Berry
A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries have a tan to reddish-brown color and are available as either a . They are often added to salads or baked into bread to add a chewy texture. If wheat berries are milled, whole-wheat flour is produced. Wheat berries are the primary ingredient in an Eastern European Christmas porridge called ''kutya''. In France, cooked durum wheat berries are commonly eaten as a side dish instead of rice or corn. This side dish is often called ''ebly'', from the name of the first brand of prepared wheat berries. Puffed wheat berries.png, Puffed wheat berries File:Wheatberries_sauteed_with_spring_onion.jpg, Wheat berries cooking - soaked then sauteed with spring onion File:Wheatberry salad.jpg, A salad prepared with wheat berries See also *Cuccìa, a Sicilian wheat berry dish *Bulgur, another whole wheat prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hominy
Hominy (Spanish: maíz molido; literally meaning "milled corn") is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization ( is the Nahuatl word for "hominy"). "Lye hominy" is a type of hominy made with lye. History The process of nixtamalization has been fundamental to Mesoamerican cuisine since ancient times. The lime used to treat the maize can be obtained from several different materials. Among the Lacandon Maya who inhabited the tropical lowland regions of eastern Chiapas, the caustic powder was obtained by toasting freshwater shells over a fire for several hours. In the highland areas of Chiapas and throughout much of the Yucatán Peninsula, Belize River valley and Petén Basin, limestone was used to make slaked lime for steeping the shelled kernels. The Maya used nixtamal to produce beers that more resembled '' chicha'' than ''pulque''. When bacteria were introduced to nixtamal it created a type of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Falcón
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Arepa
''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''cuajada'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican ''gordita,'' the Salvadoran ''pupusa'', the Ecuadorian ''tortilla de maíz'' and the Panamanian ''tortilla'' or ''changa''. Origins The ''arepa'' is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the ''arepas'', and the clay slabs on which they were cooked, were often found at archaeological sites in the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mote Pata
A mote is a small bit of substance, such as a fleck or particle. Mote may also refer to: Art and entertainment * The Motes, a Canadian indie-rock band active in the 1990s * "Mote", a song by Sonic Youth from their 1990 album '' Goo'' * "Mote", a song by The Faint on the 2001 vinyl EP recording '' Mote/Dust'' * Mote, a fairy character in ''A Midsummer Night's Dream'' * The Mote and the Beam, a parable * ''The Mote in God's Eye'', a science fiction novel Other uses * Mote (name) (including a list of people with the name) * Mote (food), various types of cooked grains consumed in South America * Mote con huesillo, a non-alcoholic drink from Chile * Mote spoon, a type of spoon used when preparing tea * Mote (sensor), a node in a wireless sensor network * Mote Park, a park in Maidstone, England ** Mote Park (cricket ground), the home ground of The Mote Cricket Club within the park * Mote Marine Laboratory, a marine research organization in Sarasota, Florida, US See also * Moat (d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mote Sucio
A mote is a small bit of substance, such as a fleck or particle. Mote may also refer to: Art and entertainment * The Motes, a Canadian indie-rock band active in the 1990s * "Mote", a song by Sonic Youth from their 1990 album '' Goo'' * "Mote", a song by The Faint on the 2001 vinyl EP recording '' Mote/Dust'' * Mote, a fairy character in ''A Midsummer Night's Dream'' * The Mote and the Beam, a parable * ''The Mote in God's Eye'', a science fiction novel Other uses * Mote (name) (including a list of people with the name) * Mote (food), various types of cooked grains consumed in South America * Mote con huesillo, a non-alcoholic drink from Chile * Mote spoon, a type of spoon used when preparing tea * Mote (sensor), a node in a wireless sensor network * Mote Park, a park in Maidstone, England ** Mote Park (cricket ground), the home ground of The Mote Cricket Club within the park * Mote Marine Laboratory, a marine research organization in Sarasota, Florida, US See also * Moat (disa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mote Pillo
Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador. Ingredients According to one of the classic recipes, mote pillo has: corn, eggs, milk, annatto, green onions, and salt. Garlic and cumin are also used.Le-Fort.org"Mote Pillo" '' Le-Fort.org'', Loja, 2018. Similar dishes Mote pillo is one of three emblematic dishes of the Azuay province, the other two being mote sucio (dirty mote, so-called because the corn is combined with crisp pork crumbs), and Motepata, a hearty soup traditionally prepared for carnival Carnival is a Catholic Christian festive season that occurs before the liturgical season of Lent. The main events typically occur during February or early March, during the period historically known as Shrovetide (or Pre-Lent). Carnival typi .... References Ecuadorian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuenca, Ecuador
Santa Ana de los Cuatro Ríos de Cuenca, commonly referred to as Cuenca (Kichwa language, Kichwa: ''Tumipampa'') is the capital and largest city of the Azuay Province of Ecuador. Cuenca is located in the highland (geography), highlands of Ecuador at about above sea level, with an urban population of approximately 329,928 and 661,685 inhabitants in the larger metropolitan area. The center of the city is listed as a UNESCO World Heritage Site due to its many historical buildings and its historical importance as an agricultural and administrative center. History “The plateau is a place treasured by empires," comments Jeffrey Herlihy-Mera. "The Cañari then Inca and then Spanish occupied the region in the last two millennia, each renaming it in their own language. Now the capital city is called Cuenca and the province Azuay.” According to studies and archeological discoveries, the origins of the first inhabitants go back to the year 8060 BC in the Cave of Chopsi. They were hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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