At Least I Have Chicken Trivia Quiz

Answer: tongue

The tacos eaten in Mexico bear no relationship to those commonly found in the USA or Canada, and the fillings are often not for timid eaters. To make tacos de lengua, the beef tongue is boiled until soft with onion, garlic and bay leaves, then sliced and browned in a little oil, and served with salsa verde and soft corn tortillas.

Other organ meats, such as tripe and various parts of the head (including the eyes) are also used as taco fillings, as well as more "mainstream" cuts of meat (such as beef and, of course, chicken!) or seafood.

It is said that serving tacos de lengua is a must for any self-respecting taqueria.

Answer: alligator

Alligator farming is quite widespread in Louisiana and other Southern US states, and the consumption of alligator meat (often made into sausages that find their way into local specialties such as gumbo and jambalaya) is a long-standing tradition. The meat is said to be similar to chicken in both texture and taste, high in protein and low in fat. The tail is the most prized part of the animal.

Answer: horse

"Pesto di cavallo" means "pounded horsemeat" in Italian. It is a traditional dish in Parma, one of Italy's food capitals, and it eaten either raw or cooked, sometimes as a sandwich filling. While eating horse meat is a taboo of sorts in English-speaking countries, things are quite different in continental Europe.

Italy has the highest rate in Europe as regards consumption of horse and donkey meat, and in some cities you can still find a "macelleria equina" (butcher shop specializing in equine meat).

Answer: reindeer

Poronkäristys is a specialty of Lapland, where reindeer are domesticated for meat, milk, hides and transportation. It consists of thinly sliced reindeer steak, sautéed in fat and cooked until tender, then served with mashed potatoes and lingonberry preserves. The dish also has Swedish and Norwegian versions, and can be found on the menu of most typical Finnish restaurants.

Answer: seaweed

Purple laver is a variety of seaweed that has been cultivated in Wales for centuries. Laverbread is usually served fried with bacon and cockles as part of a traditional Welsh breakfast. The laver is boiled for several hours, then made into a gelatinous paste that is often rolled in oatmeal prior to frying. Famous Welsh actor Richard Burton once described laverbread as "Welshman's caviar".

Answer: burgoo

Burgoo is a traditional stew of the American South and Midwest, usually prepared with whatever meats or vegetables are readily available. Nowadays, burgoo is made with a combination of chicken, mutton, pork and beef (often smoked), but other meats can also be used on occasion. As burgoo-making is a long process, it often becomes a social event, in which each attendee brings one or more ingredients. Brunswick stew, another similar dish from the American South, can also be made with squirrel or rabbit meat.

The remaining choices are also stews from different parts of the world. Bigos is from Poland, cocido from Spain, and cholent is the traditional Jewish Sabbath stew.

Answer: fish heads

Though stargazy pie's appearance can be a bit daunting for squeamish eaters, it is not as outlandish as it looks, as it is made with pilchards (a variety of sardine), eggs and potatoes in a crust. The fish are arranged in a circle, with their heads (and sometimes tails) protruding through the crust - hence the dish's name.

It is a specialty of the Cornish village of Mousehole, where it was created to celebrate a local fisherman, Tom Bawcock. According to the legend, in the 16th century Bawcock braved the stormy seas on 23 December in order to catch enough fish to feed the entire village on Christmas day.

Answer: squid ink

Arroz negro (black rice) is a Valencian and Catalan dish similar to paella, made with rice, squid or cuttlefish, squid ink, garlic, green peppers and seafood broth. The squid ink gives the dish its colour, and also enhances the taste of the seafood. Squid ink is used in other Mediterranean cuisines: squid ink risotto originated in Croatia, and later became one of the best-known Venetian dishes.

Answer: no

There are no ants in this classic Sichuan dish, which is like a Chinese version of spaghetti bolognese. It consists of ground meat (generally pork) cooked in a spicy sauce and served over bean thread noodles, suggesting ants walking on tree branches.

Answer: duck or goose blood

Czernina (from "czarny", meaning "black") is made with duck or goose blood and clear poultry broth, to which sweet and sour ingredients (such as dried cherries, plums or pears, honey and apple vinegar) are added. It is usually served with noodles, dumplings or boiled potatoes.

This soup is widespread in Poland, Lithuania and Belarus; there is also a Swedish version called "svartsoppa" (black soup).