Corn
Mote
Sierra (Andean Highlands), Ecuador
Boiled hominy with large, plump kernels served in Ecuador with hornado, fritada and stews.
Original eatfuls sticker artwork
What it is
A closer look at Mote.
Boiled hominy with large, plump kernels served in Ecuador with hornado, fritada and stews.
What to look for
Know it when you find it.
Large, pale, plump boiled hominy kernels in a bowl
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mote.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Bahia, Brazil
Acaçá
A Bahian corn parcel associated with Candomblé, steamed until firm and served in ritual and festive foodways.
Rwanda
Agatebe
Roasted maize on the cob sold at roadsides and bus stops; a cheap, filling street snack charred over open coals; common across Rwanda, especially in the late afternoon and evening.
Dominican Republic
Arepitas de Maíz
Dominican small, fried cornmeal fritters, crispy outside and soft inside, served with coffee or hot chocolate. A breakfast and snack staple, simple and savory.
Colombia
Bollo Limpio
A Caribbean-coast bollo of clean, ground white corn wrapped in corn husks and boiled. Served with suero costeño and cheese, it is a simple coastal breakfast.
Panama
Bollos
A Panamanian corn dough wrapped in corn husks and boiled, served with cheese or meat, a daily and breakfast classic
Belize
Belizean Tamales
Belizean tamales: seasoned masa filled with chicken or pork and recado, wrapped in banana leaves and steamed until firm.
Peru
Cancha
Peruvian toasted corn nuts, crunchy and salty, served as a snack or alongside ceviche. Made from large-kerneled Andean corn.
Brazil
Sweet Porridge
Mungunzá
A creamy, sweet white corn porridge cooked with milk, sugar, cinnamon, and coconut, traditionally served during Festa Junina celebrations.