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The varieties of Ecuadorian maize are the repository of a rich farming and cooking tradition. Maize is cropped almost everywhere in Ecuador, with the exception of the Altiplano, the cold desert highlands 3000 meters above sea level. Maize production is concentrated in the provinces of Loja, Azuay, and Pichincha, and to a lesser extant Bolívar, Chimborazo, Tungurahua, and Imbabura, provinces located in the mountains. Maize is also found in the coastal provinces, Manabí, Esmeraldas, and Guayas, as well as Pastaza, part of the Ecuadorian Amazon. ==Use as food== Most traditional foods are strictly linked to specific maize kernel types as well as grinding and cooking techniques. Cooked or toasted grains, and puddings of partially ripe grains, are prepared with mostly floury kernel varieties; * ''Chicha'' - brewed drink of ground maize kernels, * ''Chullpi'' - sweet maize, * ''Maíz tierno'' - soft maize, at the milk ripeness stage, * ''Maíz cao'' - waxy stage maize, * ''Mote'' - boiled maize with beans, * ''Palomitas de Maíz'' or ''Canguil ''- popcorn, * ''Pan'' - bread of maize flour, kneaded and baked, * ''Tamal'' - maize and meat rolls, * ''Tortillas'' - flatbread of maize flour, kneaded and cooked on a hot plate, * ''Tostado'' - toasted maize with or without fat. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ecuador maize varieties」の詳細全文を読む スポンサード リンク
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