Traditional Foods of the World Quiz

Answer: Scotland

Neeps and tatties are a traditional accomplishment to Scotland's 'national dish' - haggis.

Neeps and tatties are made by cooking together potatoes, turnips, butter and milk with seasoning that can include nutmeg, pepper, and salt.

Answer: Ireland

Often served as an accompaniment to sausages, colcannon is made by mixing mashed potatoes with chopped cooked kale and adding in green onions, milk or cream, with butter for flavour.

Recipes can vary: some cooks use cabbage instead of kale.

Colcannon is not to be confused with the very similar champ - which uses potatoes, scallions (aka spring onions), buttermilk and seasoning.

Answer: Austria

Although it originated in France, wiener schnitzel has become closely associated with Austria.

To prepare, you need veal cutlets (chicken or pork may also be used) flour, salt, eggs, and breadcrumbs.

Once cooked it is usually served with a green or potato salad and lemon slices. Some Austrians eat it with frites - French fries.

Answer: South Africa

Bobotie is a mix up of curried, minced meat topped with a milk and egg mixture.

Many recipes vary what goes into bobotie.

In 1954, the United Nations Women's Organisation declared it a national dish of South Africa.

Answer: Cuba

There are Spanish influences from Cuba's history in ropa vieja.

The main meat in ropa vieja is flank steak, although other cuts can also be used.

Recipes vary, but traditional ingredients include onions, red pepper, garlic, paprika, and cumin. Add salt and pepper to flavour and white wine to taste.

Answer: Brazil

Smoked streaky bacon, pork ribs, chorizo sausages, and cubed pork shoulder are traditional elements.

Prepare with chopped onions, garlic, chili flakes and cook in olive oil.

Feijoada is often served with rice.

Answer: Albania

Tavė kosi is a national dish of Albania.

Cubed lamb shoulder is the main meat ingredient. Cook with garlic, oregano, plain flour and yoghurt. Serve with steamed rice.

Answer: Denmark

Stegt flęsk is a national dish of Denmark.

Start with grilled or fried pork belly using olive oil. Make a parsley sauce and serve with boiled potatoes.

Answer: Wales

Fittingly for Wales, lamb is the prime meat ingredient of a delicious stew called cawl.

Cook the lamb in a large pot with a lamb stock. Bring to a boil and allow to simmer. Add in potatoes, onions, carrots, leeks (of course) and swede, and continue to cook.

Cawl is best eaten with crusty bread and Welsh cheese.

Answer: Hungary

Goulash hails from Hungary, but is so easy to make it is now prepared in kitchens the world over, often with variations in ingredients.

Braising steak cut into chunks provides the meaty element. Onions, garlic and paprika should also be in there, along with tomato puree. Cook all - some people like to slow cook - in a beef stock.

Serve with fried rice, mashed potato, or egg noodles.