A Mess in the Kitchen Trivia Quiz

Answer: Doro Wat

Normally served with a flatbread called injera, doro wat is the national dish of Ethiopia and is usually served for special occasions. It is a red stew made with an onion base and flavoured with berebere - a spice mix containing chili, paprika and other spices.

Answer: Mohinga

Mohinga, a fish soup with noodles from Myanmar in Burma, is often eaten for breakfast and is considered to be the national dish. Some form of fish, usually catfish, is served with a hot, sour broth, vermicelli and occasionally other side-dishes like fritters or chickpeas. Mohinga is so popular that it is available in street markets and from street vendors.

Answer: Struffoli

Primarily an Easter dish, struffoli is an Italian dish of sweet dough rolled into marble sized balls and fried. Honey or other sweet syrup is added and they are formed into a ring or mould, similar to the French croquembouche except the balls are not filled. The struffoli can be served warm or cold.

Answer: Tuna Melt

Tuna sandwiches have been around for as long as fish has been put in cans and they were a very popular meal during the First World War. It was thought that sometime after the end of the Second World War cheese was added to the sandwich, which was then warmed to melt the cheese. The humble tuna melt has been feeding students and the inebriated ever since.

Answer: Bun Cha

Thought to have originated in Hanoi, bun cha is some form of pork, either minced or grilled and served with noodles and dipping sauce. Pork belly is usually grilled, or a different cut of pork is minced and made into meatballs. The dipping sauce is hot, sweet and sour, as is the majority of Vietnamese cuisine. Outside of Hanoi, the dish is generally called bun thit nuong.

Answer: Tiramisu

An Italian favourite, Tiramisu is a coffee flavoured dessert. Savoiardi biscuits (sponge fingers or ladyfingers) are soaked in coffee, then layered together with a cognac or brandy and mascarpone zabaglioni and topped with cocoa. When tiramisu was first created is unclear, some say it made in a restaurant in the 1960s while others claim it was made under a different name as far back as the 17th century.

Answer: Pot Stickers

Called jiaozi in China and Asia, pot stickers are a dumpling filled with meat (generally pork or prawn) and vegetables wrapped in dough. They can be boiled, steamed or fried and are usually served with a soup or dipping sauce. Jiaozi are a traditional dish consumed during the Chinese New Year.

Answer: Tom Yum Soup

Tom yum, or tom yam as it is otherwise known, is a hot and sour soup from Thailand. Arguably the most popular version is tom yum kung which includes prawns, but it can be made with pork, chicken, mixed seafood, coconut milk, or left plain as a clear broth.

Answer: Sangria

Sangria is a Spanish/Portuguese drink of red wine, punch and fruit. Originally it was made from claret, and the dark red colour gave the drink its name, which means 'blood-letting'. Any fruit, spices or spirits that are handy can be added to make the popular drink, although the base drink usually is red wine.

Modern versions can only be called sangria if they come from certain regions in Spain and Portugal, but the recipe varies from place to place. Sangria can be made elsewhere, however the country of manufacture must feature in the name.

Answer: Biltong

Biltong is a dried, cured meat from the southern countries of Africa, and can be made with beef or any game meat, including ostrich. Preserving meat by drying with or without the use of salt and other spices originated because of climate, the size of the animal used and the fact that there were no cold boxes to store the meat. Once the Dutch and other European traders arrived in Africa, they introduced salt, saltpetre, pepper, coriander and cloves which allowed the meat to be air-dried without any growth in bacteria production.

Modern recipes use vinegar, sugar chili and many other spices.