Mote con huesillos or Wheat with Peaches – By Dimitris Dermentzis3 min read

After a trip to Chile and having tasted the first class of typical traditional fruit and vegetables such as mango, avocados, green beans, black beans and all kinds of berries, I discovered that their kitchen do not differ much from the typical Mediterranean. Foods such as Sopapillas, Completos, Pan con palta and Papafritas are sold by tolls to fixed canteens in squares, canteens-caravans in parks and streets or in restaurants-buses on the highway!

Of course mote con huesillos you will find it everywhere! In every square, in every park, in all cities and villages. There is a saying that says “Más chileno que el mote con huesillos” meaning “More Chilean than Mote con huesillos” and if you ask the seller to tell you the recipe, he will smile and proudly share it with you, as he did together speaking to me in Spanish and let me just speak the basics.

You will need: (for 6 servings)

  •  250g trigo mote or peeled wheat
  • 12 dried peaches or dried apricots or prunes
  • 5-6 sticks cinnamon (optional)
  • ½ cup of brown sugar or agave or molasses
  • 1 ½ orange

Preparation:

Rinse the dried peaches and pour them into a bowl. Add orange juice, orange peel, cinnamon and plenty of water. Allow them to soak together at night. In the morning simmer for about 30 minutes or until soft and add sugar. Put them in the fridge.

Simmer the wheat in plenty of water for about 30 minutes or until softened. (If you use pre-cooked wheat, then follow the manufacturer’s instructions on the back of the package). Drain and rinse with cold water. Put it in the fridge.

Serving:

In a tall glass add ½ of the wheat glass, ½ of the peach glass and 2/3 of the porridge glass. Use a spoon and enjoy!

Namaste

Dimitris Dermentzis

 

About Dimitris Dermentzis:

Dimitris Dermentzis is a Rope access technician and an Electrical engineer in industrial and renewable & energy industries, with a career in Greece and abroad. He is actively involved with mountaineering and rock climbing from 2003. He has done plenty of winter ascents on Greek mountains and many sport and traditional climbing style ascents at the most important climbing crags in Greece. He has also climbed routes with rock, ice and mixed climbing at the slopes of French and Italian Alps. He has been a member of the board of the directors in cultural mountaineering club (Fylis) where he is volunteeringly in charge of firefighting and on the the organisation of climbing festivals at west Parnitha. Also he has worked as a climbing instructor at gyms and indoor climbing gyms with his athletes wining metals in Greek championships of competitive climbing. The last few years he lives in Nauplio where with cooperation of the municipality of the city he organises the maintenance of existing routes and the bolting of new climbing routes in the area with the goal being the development of sport climbing in Greece for the new generations and to create a touristic attraction for the country. For him rock climbing is a way of life.

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