Where in the World Does This Food Come From? 2 Quiz

Answer: Korea

If you've seen 'Squid Game', you might remember the scene where Seong Gi-hun treats his daughter to tteokbokki after winning - and losing - money on a horse race, as he couldn't afford to take her for fried chicken. Tteok or garae-tteok are cylindrical rice cakes, and tteokbokki consists of stir-fried rice cakes seasoned with gochujang, giving them a bright red colour (as seen in 'Squid Game') or, less commonly, soy sauce, and mixed with other ingredients such as boiled eggs or a type of fishcake called eomuk. Variants with cream sauce, jajang (black bean sauce) or curry also exist.

Answer: Korea

Dak galbi is a chicken stew; 'galbi' means 'ribs', although it is not made with chicken ribs. It consists of stir-fried chicken mixed with sweet potatoes, tteok, spring onions and cabbage, with a gochujang sauce. It was conceived in the '60s as an anju, a relatively expensive meal served in bars with alcohol; chicken was a handy substitute for pork. Lettuce and perilla leaves can be used to wrap the chicken.

It is a local speciality of Chuncheon (Tottenham Hotspur fans may know that this is Son Heung-min's home town), where an annual festival dedicated to the dish is held.

Answer: Korea

Bungei-ppang is the Korean equivalent of the Japanese taiyaki, a fish-shaped pastry stuffed with sweet red bean paste. They are street food and are grilled on a fish-shaped waffle iron-like device. Some versions, known as 'choux-bung', contain pastry cream, chocolate or sweet potato, while savoury versions contain pizza topping or kimchi.

The pastry gets its name from 'bungeo', the Korean word for crucian carp, the fish that bungei-ppang is based on.

Answer: Scotland

As the name suggests, cock-a-leekie contains both chicken and leeks. Chicken stock is used as a base, and some variants contain pieces of chicken as well as leeks. The traditional version also contained a thickener, such as pearl barley, and prunes and/or bacon; vegetarian variants use prunes and either additional vegetables or a fake meat/chicken substitute such as Quorn.

The dish is thought to have originated from France, but the French version used onions instead of leeks. It is often served as a starter at Burns Night suppers.

Answer: Scotland

Stovies is a Scottish potato dish, and although recipes vary, it will always contain potatoes and fat, and is cooked by slow stewing in a close pot. It often contains meat and onions as well, while other variants contain vegetables. It can be served with cold meat, oatcakes or beetroot.

In an 'Oor Wullie' strip, the 'Sunday Post' character and bucket-sitter gets a visit from an American cousin who brags about how big everything in the US is; however, Wullie gets the last laugh when he and his cousin are served stovies, and he's able to finish the lot!

Answer: Scotland

Tablet is a Scottish sweet similar to fudge, and it's very, very sweet! My Scottish auntie used to make it with my grandma as a child in the '60s. It is made from sugar, condensed milk and butter, and boiled to a soft-ball stage like fudge. However, one big difference between tablet and fudge is that it is harder - albeit not as hard as a boiled sweet - and has a more brittle, grainy texture.

The commercial variant uses fondant instead of condensed milk. An earlier variant used sugar and cream.

Answer: Turkmenistan

Also known as qutab, gutap is an appetiser made with folded dough stuffed with meat or vegetables, then fried on a griddle. The dough is rolled into a circle with the ingredients placed in the middle, then folded into a crescent shape. It can also be served as a main course. Gutap fillings can include minced beef, pumpkin, mixed herbs (such as cilantro or dill), spinach or - in an Azerbaijan variant - minced sheep intestines.

It is usually served with yoghurt flavoured with sumac, fennel and coriander.

Answer: Turkmenistan

Known as plov in Uzbekistan and pilaf elsewhere, palaw is the Turkmen variety, a rice dish with meat. Lamb is a popular choice of meat in Turkmenistan (unlike in Kyrgyzstan and Kazakhstan, horse meat is rarely eaten), and mutton or lamb is the meat of choice for palaw.

It is also cooked with garlic, carrots and onions, and sometimes raisins, fish or fruit depending on the regional variant, and served in a large iron pot. It is traditionally eaten with the hands.

Answer: Turkmenistan

Pishme is a fried dough snack from Turkmenistan. It is shaped like a diamond and fried in butter, and glazed with sugar or honey. It is offered to guests as a welcome gift and is best enjoyed with tea. Bread in general is considered to be a symbol of hospitality in Turkmen culture; it is impolite to waste bread or mistreat it.

Another popular type of Turkmen bread is naan; unlike the Indian variant, it is shaped like a large round disc. It is baked on the side of a tamdyr, a clay oven.

Answer: South Africa

Pap is a porridge-like dish similar to polenta, also known as mielepap. It is made from a coarse-ground maize called mielie meal. Different types of pap include the smooth slap pap, the almost solid stywe pap, and the crumbly phuthu pap or krummelpap.

In northern South Africa, it is eaten as a breakfast dish with milk, butter and sugar, and also served with meat or tomatoes at meals; it is also a popular dish at braais, South African barbecues.

Answer: South Africa

Bobotie is a South African meat dish, similar to moussaka; it consists of minced meat baked with a spiced egg topping. Of Dutch origin, it was imported to South Africa and adopted by the Cape Malay community, who are descended from Muslim former slaves from Indonesia and other Southeast Asian communities. Fittingly, it is sometimes served with sambal, an Indonesian chilli sauce. Because Muslims do not eat pork, it is usually made with lamb or beef, and traditionally contains raisins or other dried fruits; it may also contain nuts.

Answer: South Africa

Malva pudding is a type of sponge pudding from South Africa. It is thought to be of Dutch origin and based on puddings introduced by Dutch settlers. It is made with apricot jam and is usually served with ice cream or custard, and has a cream sauce poured over it while it is hot; holes are pricked in the pudding to let it soak up the sauce.

It is sometimes garnished with apricot slices. The origins of its name are uncertain; a texture similar to the malva plant has been suggested as a possibility, likewise geranium leaves originally being used as flavouring ('malva' is Afrikaans for 'geranium').

Answer: Mexico

Pozole is a type of soup or stew that has many regional varieties, but always uses hominy as a base. Hominy is made of corn kernels treated with an alkali such as lye. Pozole usually contains a type of meat such as chicken or pork, and there are three types: red, green and white. White pozole is a basic version without green or red sauce. Green pozole contains salsa verde, a sauce that uses green ingredients, while red pozole uses salsa roja, made from red ingredients such as chillies or tomatoes.

Answer: Mexico

Chiles en nogada are stuffed poblano chillies (a type of mild, fat-shaped chilli). The stuffing is a meat dish called picadillo, which consists of minced meat, tomatoes, olives, raisins, fruit such as apple or peach, and sometimes capers; variants depend on the region.

The stuffed chilli is served with a creamy walnut sauce called nogada, and garnished with parsley and pomegranate seeds. It is seen as a national dish because of the colours of the flag: green for the chilli, white for the sauce and red for the pomegranate seeds. (Pomegranate season, incidentally, is around the time of Independence Day.)

Answer: Mexico

Capirotada is a Mexican bread pudding, often eaten at Lent on Good Friday. Like many bread puddings, it is a way of using up stale bread. The bread used to make it is usually bolillo, a type of baguette, and it is soaked in a syrup made from piloncillo (raw cane sugar), flavoured with cloves and cinnamon. One recipe I have uses onions, tomatoes and garlic to flavour the syrup! Other ingredients include nuts such as almonds, pine nuts or pecans, and fruit such as apples or raisins. Cheese can be used as a topping.

A Costa Rican variant contains chocolate.