Where in the World Does This Food Come From? Quiz

Answer: Kazakhstan

Qazı or kazy is a type of sausage that is usually made with horse meat, and is eaten on special occasions as it is expensive. To prepare the qazı, the horse's ribs are removed and hung for several hours to drain the blood; the meat from the ribs is then salted, seasoned and tied in a cloth for 2-3 hours, while the horse's intestines are soaked in brine.

The intestines are then filled with the meat, and the sausages are smoked or dried. It is cooked for two hours before serving. Qazı are sliced before serving, and the slices contain large chunks of fat.

Answer: Brazil

Feijoada is a Brazilian stew of Portuguese origin, containing beans and meat, usually pork and/or beef, and served with greens, rice, orange slices and a type of cassava meal called farofa. (I don't eat meat myself, so when I had a go at it, I made a vegetarian version with Quorn.) On an episode of 'Come Dine With Me' in Peterborough, Cambridgeshire, one contestant made feijoada for her main course and used pigs' ears and pigs' trotters in her version, which is not uncommon; tails may also be used, as well as ribs, sausage and tongue.

Some regional variants use red or brown beans instead of black beans, and also add root vegetables.

Answer: Ethiopia

Shiro wat, or shiro, is a vegetarian stew made from powdered chickpeas or broad beans, onions and garlic, and consumed in Ethiopia during Lent when Coptic Christians abstain from meat. Shiro is often served on injera, a spongy flatbread made from teff flour, which is used to scoop up the stew; the injera also absorbs its juices. Bozena shiro is a variant that contains meat, while some regional variants contain tomatoes, chillies or ginger. Doro wat is a similar stew that contains chicken, and sometimes hardboiled eggs.

Answer: Netherlands

Rookworst is a type of smoked sausage, made with pork (although chicken and beef versions exist), flavoured with spices and smoked over oak and beech chips. Gelderland, a province which historically had plenty of oak and beech trees and pig farms, became famous for its local smoked sausage. Rookworst was traditionally made in November, as it was the month for slaughtering pigs.

It is the sausage used in stamppot, a stew made with mashed potatoes and kale, and is also enjoyed as a snack with mustard.

Answer: New Zealand

In New Zealand, 'lolly' is a generic term for sweets rather than just a lollipop, and a lolly cake (or lolly log) is a fridge cake containing sweets such as explorer lollies, a type of coloured marshmallow. It also contains crushed malt biscuits, butter and condensed milk; the mixture is compressed into a cake or log shape, rolled in desiccated coconut (similar to the Northern Irish fifteens), and left to cool in the fridge.

Some recipes also contain chocolate.

Answer: Kazakhstan

Beshbarmak is the national dish of Kazakhstan, and is also known as 'naryn' or 'tuuralgan et'. Its name means 'five fingers' and is supposed to be eaten with the hands. It is a meat dish made with chopped, boiled beef, mutton, camel or horse meat, thick egg noodles and an onion sauce called chyk.

It is typically served on large platters after a course of shorpo, a mutton broth served in a small ceramic bowl called a kese. In 2015, a record-breaking beshbarmak serving weighing 736.5 kilograms was made.

Another Kazakh noodle dish is laghman, a dish of Uyghur origin.

Answer: Brazil

Quindim is a Brazilian custard pudding (the very name sounds like the noise a custard makes!) Like many puddings of Portuguese origin, it contains eggs; it also contains sugar and coconut, and is thought to have been created by African slaves in the 17th century, as both sugar and coconuts were in plentiful supply.

The coconut meat was also used as a substitute for almonds, which were a popular ingredient in the puddings enjoyed by the Portuguese colonisers, but which were scarce in Brazil. When it is made in a ring mould, it is called 'quindão'. Flavoured variants exist, such as chocolate, passion fruit, banana or pineapple.

Answer: Ethiopia

Tibs is a stir-fry dish of sautéed meat, usually beef, although goat, mutton or lamb may also be used. It was historically made as a sign of respect or to pay someone a compliment, and is eaten on special occasions today. The meat is marinated in berbere and sautéed with onions and garlic, and sometimes tomatoes; it may also contain vegetables. Variants include awaze tibs, which is made with a spicy sauce; kitfo tibs, which is made with raw beef; and key wat tibs, a spicy beef version.

Answer: Netherlands

'Snert' sounds disgusting, but it's just pea soup! It is also called 'erwertensoep' and is made with green split peas, pork, celery, onions, carrots and potato. It is accompanied by rye bread, katenspek (smoked bacon), cheese and/or butter. In Suriname, it is a street food, while in the Netherlands, it is served at 'koek-en-zopie' ('cake and eggnog') stalls set up in winter near ice skating events.

In the Royal Dutch Navy, it is served with cubes of lard floating on top.

Answer: New Zealand

Kānga pirau, or 'rotten corn', is a Māori dish and a porridge made with fermented maize. Its texture is similar to hummus. Corn cobs are placed in woven baskets and soaked in running water for six weeks to three months, until the kernels have settled on the bottom of the baskets; plastic containers filled with water can also be used if rivers and streams are too dirty.

This process makes the corn ferment and gives it a strong smell. The kernels are then mashed. Manuka tree ash or baking soda can be used to make a sweeter variant called kānga pungarehu.

Answer: Kazakhstan

Manti are dumplings consumed in Turkic, West Asian and Central Asian countries. They are usually filled with minced mutton, horse, lamb or beef mixed with chopped onions and spices, although some vegetarian variants contain pumpkin, potato or squash. They are similar to the Chinese jiaozi, in that they are boiled or steamed, and can be served with butter, sour cream, yogurt or tomato sauce.

In Kazakhstan, when they are sold as a street food, they are sprinkled with red pepper powder.

Answer: Brazil

If you play the Author's Kitchen minigame, you'll have heard of these little snacks; they're teardrop-shaped fritters made with chopped chicken meat that is battered and fried. The shape of the coxinha is supposed to resemble a drumstick, as originally, only drumstick meat was used.

As well as chicken, the filling also contains mashed potato, cheese such as requejião (similar to ricotta), onions, green onions, parsley, and sometimes tomato sauce. Some local variants contain peas, mushrooms, jackfruit or nuts, and vegetarian versions with soy protein are also available.

Answer: Ethiopia

Fit-fit, also known as fir-fir, is a breakfast food made from injera that is torn into pieces and fried with clarified butter, onions and berbere, a spice mix that includes garlic, ginger, Ethiopian holy basil and fenugreek. It is a handy way of using up leftover injera and is usually eaten with a cup of tea or coffee. Kitcha fit-fit is a variant that uses a type of unleavened bread called kitcha, and sometimes is served with yogurt; it is also eaten with a spoon rather than being scooped up with bread.

The Eritrean variant uses leftover meat sauces.

Answer: Netherlands

Oliebollen are fried pastries similar to French beignets. They are traditionally eaten on New Year's Eve, sprinkled with icing sugar and may be filled with apple or raisins, and flavoured with citrus zest. They are made by scooping dough with an ice cream scoop or a pair of spoons and deep-frying the ball of dough.

In the Flanders region of Belgium, oliebollen are fried in lard. A similar Dutch pudding is poffertjes, puffy pancakes made from buckwheat flour.

Answer: New Zealand

Don't be fooled by the name - the Afghan biscuit is Kiwi, not Afghan! Theories for the biscuit's name include its crunchy texture and brown colour being similar to the rocky landscape of Afghanistan, or its resemblance to the Afghan pakol hat. It is made from cornflakes, cocoa powder, butter and sugar, and topped with chocolate icing and half a walnut.

In 2020, Griffin's Foods renamed the biscuits 'Milk Chocolate Roughs' over concerns that the original name sounded racist; however, other companies stuck with the name.

A variation on the recipe uses Weet-Bix instead of cornflakes.