Are you a food expert?

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There are almost 200 different countries in the world and all of them have their own language, their own territory and their own culinary culture. The food and its variety is also one of the most important parts of travelling.

Travel means discovery, and if you visit a country without trying its typical food, well, you are not making any effort to discover the country you are visiting!

Alberto Sordi eating spaghetti

You don’t need to be a genius to know that Pizza comes from Naples (in Italy) and that Paella comes from Spain, but you really need to be a food expert or a professional traveler to know from where Qorma is from.

Before you open a new window and start Googlein’ Qorma, the answer is Afghanistan! I’m quite sure we can give you some exciting challenges and inspiration for your next trip (or your next dinner) with our quiz: ‘Are you a food expert?’

Where do these dishes come from?

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Question 1

Polenta

A	Spain Hint: No, but they have, more or less, the same weather.
B	Italy Hint: Correct! Polenta is a typical dish from north Italy.
C	Netherlands Hint: No, but the Dutch people love to go on holiday in this country.
D	Mexico Hint: No; this dish is from somewhere in Europe.

Question 1 Explanation:

Polenta is a dish made from boiled cornmeal.

Question 2

Moussaka

A	United Kingdom Hint: Try further to the south.
B	Egypt Hint: On the other side of the...sea.
C	Greece Hint: Yep, the moussaka is one of the most famous Greek dishes.
D	Croatia Hint: It's not Croatia, but is another popular summer holiday destination.

Question 2 Explanation:

Most versions are based primarily on sautéed eggplant (aubergine) and tomato, usually with minced meat. The Greek version includes layers of meat and aubergine topped with a white sauce and then baked in the oven.

Question 3

Taco de Chapulines - Grasshoppers

A	Italy Hint: Come on, are you serious?
B	Vietnam Hint: No, they usually have grasshoppers, you are right, but bigger.
C	Laos Hint: No, they don't put grasshoppers in tacos!
D	Mexico Hint: Got it! One of the regions of Mexico where chapulines (grasshoppers) are most widely consumed is Oaxaca.

Question 3 Explanation:

These chapulines, or grasshoppers, are delicious in tacos or on their own as a quick snack. They are very popular in Oaxaca, Mexico where they are consumed on a daily basis.

Question 4

Pierogi

A	Poland Hint: Yes, Pierogi are from Poland, you can try them boiled, baked or fried!
B	China Hint: No, it's from a country where people eat with a knife and fork.
C	Germany Hint: No, but you are very close.
D	France Hint: No, try more to the east.

Question 4 Explanation:

Pierogi are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit.

Question 5

Karnıyarık

A	Cuba Hint: No, you are really far away.
B	India Hint: India is not the right place. Do you want a hint? It's "almost" Europe...
C	Turkey Hint: Yes! Karnıyarık is a Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat.
D	Romania Hint: No, more to the south.

Question 5 Explanation:

Karnıyarık is a Turkish and Western Armenian dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat

Question 6

Kimchi

A	Russia Hint: No, Kimchi are not from Russia, but you are in the right continent.
B	New Zealand Hint: No, have a look more to the north.
C	Morocco Hint: No, it's not an African dish.
D	Korea Hint: Yes, the Kimchi is a traditional fermented Korean dish, made of vegetables with varied seasonings.

Question 6 Explanation:

Kimchi may also refer to unfermented vegetable dishes. There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. Kimchi is the most common banchan, or side dish, in Korean cuisine.

Question 7

Cevapcici

A	Greece Hint: No, but you are really close.
B	Turkey Hint: Almost...let's say that this is an evolution of the Kebab, but it's not from Turkey.
C	Croatia Hint: You are right, Cevapici is a Balkan dish.
D	Brazil Hint: No, the country where this dish comes from is famous like Brazil for its beaches but it's not in Latin America.

Question 7 Explanation:

Ćevapčići is a Balkan dish of grilled minced meat, a legacy of the Ottoman Empire found in the countries of South Eastern Europe. It is considered a national dish in Bosnia and Herzegovina and in Serbia.

Question 8

Bamba

A	Israel Hint: Oh yeah, Bamba is one of the leading snack foods produced and sold in Israel.
B	USA Hint: No, they love this kind of food in USA, but this is not from USA.
C	Australia Hint: I'm sorry, Bamba comes from a smaller country
D	Ireland Hint: No, Bamba comes from a warmer country.

Question 8 Explanation:

Bamba is made from peanut butter-flavored puffed corn. Bamba contains no cholesterol, preservatives or food coloring, and is enriched with several vitamins. Nevertheless it contains high amounts of fat. It has 544 calories per 100 grams. Bamba is certified Kosher by Badatz Jerusalem. Some describe it as "Cheez Doodles without the cheese."

Question 9

Moambe Chicken

A	Madagascar Hint: No, it's not an island.
B	Congo Hint: Yes, Chicken Moambe has been called the "National Dish of the Congo".
C	Belgium Hint: Belgium? Do you see potatoes?
D	France Hint: No, but the right country is a former French colony.

Question 10

Karelian pasties

A	India Hint: No, check in some cold country.
B	Poland Hint: No; have a look further to the north.
C	Finland Hint: Yes, Karelian pasties or Karelian pies are traditional pasties from the region of Karelia. Today they are eaten throughout Finland.
D	Russia Hint: No, but I can tell you that Moscow has more inhabitants than this country.

Question 10 Explanation:

The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also had wheat alongside of rye to improve the baking characteristics of the available rye breads. The common fillings of this era were barley and talkkuna. The 19th century first introduced potato and buckwheat as new fillings, and later due to trade, also rice and millet.

Question 11

Amok

A	India Hint: No, but it's in the same region.
B	Romania Hint: No, it's not from Europe.
C	Israel Hint: No, more to the east.
D	Cambodia Hint: Yes, Amok is a popular Cambodian dish, it uses a kind of catfish steamed in a savoury coconut-based curry.

Question 11 Explanation:

The popular Khmer dish called Amok uses a kind of catfish steamed in a savoury coconut-based curry. Pork is quite popular in making sweet Khmer sausages known as twah ko. Beef and chicken are stewed, grilled or stir fried.

Question 12

Tarator

A	Bulgaria Hint: Yes, Tarator is a traditional Bulgarian dish, it is a cold soup (or a liquid salad).
B	Romania Hint: Ooooh, almost!
C	Netherlands Hint: No, people in this country are not so tall.
D	Sweden Hint: No, people in this country are not so blond.

Question 12 Explanation:

Tarator is made of yogurt, cucumbers, garlic, walnuts, dill, vegetable oil, and water, and is served chilled or even with ice. Local variations may replace yogurt with water and vinegar, omit nuts or dill, or add bread. The cucumbers may on rare occasions be replaced with lettuce or carrots.

Question 13

Bibinka

A	China Hint: No. Do they have coconut milk in China? Well, maybe yes, but in this dish's country they have more!
B	Philippines Hint: Bibingka is a type of rice cake from the Philippines. It is traditionally eaten during Christmas season.
C	USA Hint: No, on the other side of the world!
D	Iceland Hint: No, this cake is made with coconut milk...

Question 13 Explanation:

Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.

Question 14

Kazy

A	Kazakhstan Hint: Yes, Kazy is a traditional sausage-like food of Kazakhs.
B	Mongolia Hint: No, but you are close.
C	Japan Hint: No, the Japanese are too delicate for this.
D	South Africa Hint: No, it's not an African dish.

Question 14 Explanation:

Horse ribs are cut out with the meat and hung for 5-7 hours to free them from the remaining blood. The intestines of the horse are thoroughly washed and kept in saline water for 1–2 hours. The meat from the ribs is salted, seasoned with pepper and garlic and left wrapped in cloth for 2–3 hours. Then the intestines are filled with the meat of the ribs and the two ends of the filled intestine are tied. After this preparation, the kazy can be smoked or hung to dry for a week in a sun-lit place exposed to wind. Smoking is then performed in a thick smoke of 50-60° celcius for 12–18 hours.

Question 15

Kangaroo steak

A	Brazil Hint: No... Kangaroo in Brazil?
B	USA Hint: No... Kangaroo in USA?
C	Australia Hint: Well, no need for explanations here.
D	Italy Hint: No... Kangaroo in Italy?