8/31/2016 – World Wednesday – Native American

Beans

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).

Q1NA
Question 1

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.

Q3NA
Question 3

4. First used by Choctaw Indians, and later adapted into Creole cuisine, name this spicy herb made by drying and grinding up sassafras leaves.

Q4NA
Question 4

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”.

Q5NA
Question 5

Tomorrow: More food trivia!

ANSWERS BELOW:

1. Pone
2. Sweet corn and lima beans
3. Pemmican
4. Filé
5. Anasazi beans

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