Potatoes or Rice Trivia Quiz

Answer: Potatoes

Nikujaga comes from Japan. It is a stew made from meat, usually beef or pork, cooked with potatoes and onions and seasoned with mirin and soy sauce. Sometimes other vegetables, such as carrots, are added to the mixture. Rice and miso soup often accompany the nikujaga.

There is a theory that the dish was created by a naval chef at the end of the nineteenth century. A Japanese admiral asked for a version of the beef stew as served on British ships.

Answer: Potatoes

Poutine is sometimes regarded as the national dish of Canada. It consists of French Fries topped with cheese curds and thin beef or chicken gravy, although vegetarian versions are available.

The dish was first seen in Quebec, and has been around since the 1950s. The origins are disputed, with several establishments claiming to have been the first to create it. The name may come from a Quebecois slang word meaning 'mess', or it may be related to the English word 'pudding'.

Answer: Potatoes

Rösti comes from Switzerland. It is made from grated potatoes which are usually cooked in a frying pan. They may be shaped into small round cakes and served as an accompaniment to a main dish. The potatoes could fill the pan, in which case the Rösti will probably be the main component of the meal, and might have meat or vegetables added, or a cooked egg served on top.

A Jewish latke or an American hash brown are both very similar to Rösti. Many European countries have similar potato pancakes, but they are made with the addition of flour.

Answer: Potatoes

Stamppot is a traditional dish from the Netherlands and Belgium. It is made from potatoes mashed up with other vegetables, and usually served with a sausage on top. The vegetables are often leafy green ones such as kale or spinach, but carrots and onions are used for a version known as hutspot in the Netherlands or wortelstoemp in Belgium.

Stamppot is similar to the English bubble and squeak, the Irish colcannon, and trinxat from the Pyrenees.

Answer: Potatoes

Tartiflette is a dish from the Alpine region in south-eastern France. It is made from sliced potatoes, reblechon cheese, bacon lardons and onions. The dish is traditional, and was mentioned in a cookbook dating from 1705. However it gained popularity during the 1980s when it it became an apres-ski favourite, after being promoted by Le Syndicat Interprofessionnel du Reblochon to boost the sales of the cheese.

The name of the dish comes from the local words for potatoes - the Savoyard 'tartifles' and the Arpitan 'tartifla'.

Answer: Rice

Cabidela is a dish from Minho in northern Portugal. It consists of poultry and rice cooked together in stock with onion and garlic. The identifying part of cabidela is that blood and a little vinegar are added for the last five minutes or so of cooking. Occasionally extra white rice is served with the meal.

Similar dishes are found in the former Portuguese colonies of Macao and Goa in Asia. Along the Atlantic coast, in the state of Minas Gerais and also in the city of Recife, in Brazil, the dish is typically cooked without the rice, which is then served as an accompaniment.

Answer: Rice

Dolma comes from the Middle Eastern countries of the former Ottoman Empire. A filling of rice mixed with any combination of cooked minced meat, seafood, herbs, spices, vegetables, and / or fruit is stuffed into hollowed out vegetables. Sometimes vine leaves or cabbage leaves are filled and rolled up around the stuffing mixture.

The stuffed vegetables or leaves are then cooked, and sometimes served with bread and yoghurt.

Answer: Rice

Kedgeree, as known in the United Kingdom in the twentieth and twenty-first century, was derived from an Indian dish called khichari consisting of a mixture of legumes, such as lentils, and rice. It was adopted and modified by the British during the colonial era, and used as a breakfast dish.

Kedgeree in modern times is often served for lunch or supper as well as occasionally appearing on breakfast tables. It consists of a mixture of curried rice with fish, often smoked haddock, and pieces of hard boiled eggs, sometimes topped with cooked prawns.

Answer: Rice

Kiampong comes from the Philippines; the name means 'salty rice'. It consists of meat, usually pork, and Chinese sausage cooked in a sauce made from garlic, soy sauce, vinegar, sugar, and pepper; green leafy or root vegetables can also be included. Then glutinous rice is added to the mixture, which continues to cook until the rice is done. The final touch is to top the mixture with shallots and toasted peanuts.

A similar dish, Morisqueta tostada, was developed during the period of Spanish colonisation, which includes ham and seafood.

Answer: Rice

Risotto is a rice dish from Italy. The rice is first cooked in a mixture of butter and oil, then white wine is added. When that has been absorbed by the rice, boiling stock is added, a little at a time, until it is cooked. The final touch is to beat in grated Parmesan cheese and butter, until the mixture is smooth and creamy.

Risotto is traditionally served as a starter in Italy, but in many other countries it is served as a main course often with the addition of meat such as chicken, or seafood. A vegetarian alternative could include mushrooms or green vegetables.