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 does 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
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.
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!