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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.[1]
- ^ Agricultural Economics Bibliography. Bureau of Agricultural Economics. 1925.