Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
Good luck on the F/D question today, but until then, the World Wednesday Schooner makes its 28th stop as we look at a few questions from an earlier America.
Nizhónígo adííyį́į́ł!
1. Derived from the Virginian Algonquin for “bread”, name the cornbread-like food seen here, usually associated with Southern cuisine (because all cornbread is).
2. A staple of New England cuisine, which two vegetables are used in succotash, whose name is derived from the Narrangansett word msícquatash.
3. Making sure we don’t exclude buffalo, what jerky-like food seen here, derived from the Cree word for “fat”, is a form of dried and pounded meat (like buffalo, deer, or elk) mixed with melted fat and other foods, like chokeberries or blueberries. The food might be better known as a food used by Shackleton and Amundsen during their explorations to the Arctic and Antarctic.
4. First used by Choctaw Indians, and later adapted into Creole cuisine, name this spicy herb made by drying and grinding up sassafras leaves.
5. Name the bean seen here. Found in the string bean / snap bean family, its named for the Southwestern tribe that the Navajo called “the Ancient Ones”.
Tomorrow: More food trivia!
ANSWERS BELOW:
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1. Pone
2. Sweet corn and lima beans
3. Pemmican
4. Filé
5. Anasazi beans
