Cooking with Chilis is Always Caliente Quiz

Answer: United Kingdom

Phall (also known as paal, phal, phaal or fall), and not to be confused with the Bangalore (India) dish of the same name, was created in Indian restaurants in the United Kingdom. It is a tomato-based curry and uses a large number (usually at least ten) of Scotch bonnet or habanero chilies, making it even hotter than vindaloo and one of the hottest curries in the world. Anyone for a glass of milk, side of cucumber, or just a huge bucket of ice?

Answer: Southeast Asia

Otak-otak is found mainly in Singapore, Indonesia and Malaysia and is known in Singapore as 'otah'. This appetising dish is grey, soft and squishy (mmmm, yum!) and somewhat resembles brains, hence named after the Indonesian and Malay word for brains, 'otak'. Being a regional dish, otak-otak has different composition depending on where it is made, but the base ingredients are the same (or very similar). Dried chilies and galangal are the ingredients adding the heat to this spicy dish.

Answer: Peru

Typing 'cau-cau' into Google can be a little dangerous if searching for this spicy Peruvian dish. My search came up with both the beautiful, fluffy dog more commonly known as a chow chow, and information on the Cau-Cau River in southern Chile. Hmmm, not quite what I was looking for!

Traditional Creole cau-cau is a tripe and potato stew, served with rice. Other variations are made with either different types of seafood, or chicken.

Answer: Haiti

The folk tale behind this sauce is based on two friends, Ti-Malice and Bouki. Bouki liked to share Ti-Malice's lunch, which was usually meat. Ti-Malice decided to play a trick on Bouki by preparing a very hot, spicy sauce for his meat with the expectation that Bouki would no longer want to share his meat. Quite the opposite happened though when Bouki tried the sauce and subsequently ran through the town shouting to everyone to taste Ti-Malice's sauce. So, although Ti-Malice's plan to have his lunch to himself backfired, he did end up with a sauce named in his honour! The chilies used in Ti-Malice are either Scotch bonnet or habanero.

Answer: Korea

Kimchi jjigae is usually prepared using older kimchi as it creates a stronger flavour than if fresh kimchi is used. After adding meat, tofu, spring onions, garlic and kimchi to a pot of boiled water or stock, the dish is then seasoned with either red pepper or bean paste.

Answer: Thailand

The heat in this Thai dish comes from the prik khring curry paste made of dried red chilies, lemongrass, galangal, garlic, onion, shrimp paste and kaffir lime. Ouch! It even sounds hot! Pad Prik Khing is usually made with pork or seafood with firm vegetables, such as beans, along with the spicy paste.

Answer: Jamaica

As well as being spicy, food cooked using the 'jerk' method is also smoky. Pork and chicken are the most commonly used meats for 'jerking' with meat being cooked over charcoal before being served with rice and vegetables.

Answer: Louisiana

Creole sauces are simmered until they reach the desired consistency, rather than adding a broth or roux (as in other sauces). Creole sauces are thicker and spicier than a gumbo or jambalaya, although they are a similar type of dish originating in the same area. The base for the sauce is tomato, onion, bell pepper and celery with either Tabasco or another hot pepper sauce used to add the heat to the dish.

Answer: Ethiopia

Berbere is an Ethiopian spice mixture made from fenugreek, paprika and chili and is similar to red pepper paste. The meat of choice is stewed in this paste along with cayenne pepper, onion, garlic and some other spices before being served atop Injera bread (similar to a pancake).

Answer: China

Hua jiao is responsible for the heat in this dish. It is a pepper found in the western mountains of Sichuan and gives dishes that distinct 'Sichuan' flavour. Chili is also added to the dish (as well as some other 'standard' ingredients before being set on the table to cook the meal. Small morsels of food are added to the pot to cook with diners 'fishing' out their morsels when ready. This dish definitely adds fire to the sense of community in a Sichuan kitchen!