Mote (food)

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 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).

[2] In Peru mote refers to husked white corn kernels that have been boiled with charcoal or firewood, today with calcium hydroxide (slaked lime) powder.

[citation needed] In Venezuela, this dish is known as mute and consists of husked white corn kernels boiled with ash or calcium hydroxide until they burst completely.

In the Andean region, it is made with beef stomach (tripe) and in the states of Lara and Yaracuy with goat organs such as liver and kidneys.