1/30/17 – Okra (w/ Laura Jansen)


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.

This week is Guest Week here at FCT, and I’m inviting friends and supporters of the site to craft some of their own questions! To start the week, we have questions from Laura Jansen, a nonprofit consultant in Chicago. Laura was also the author of the Drinking Games 1DSEverything after this point was written by her. Enjoy!

1. Okra and roux are 2 of the 3 traditional ways to thicken gumbo. What is the third common gumbo thickening agent, made of dried sassafras leaves?

Question 1

2. What is the name of the thick, gooey substance so prominent in okra that make some think it “slimy”?

Question 2

3. In some English-speaking countries, okra is known by what nickname, a name more commonly associated with a sponge cake?

4. While flour can be used as the primary dredge for fried okra, what provides a more traditional breading in U.S. Southern versions of the dish?

Question 4

5. What 2014 Christopher Nolan film depicted a future in which the only sustainable crops are corn and okra?

Thanks again to Laura for crafting today’s questions! Stay tuned for tomorrow’s Guest Week author, with some TV questions by Lee DiGeorge!


1. Filé
2. Mucilage
3. Ladyfingers/Ladies’ Fingers
4. Cornmeal
5. Interstellar

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