Street Food of the World Quiz — 10 Free Questions

Question 1

Which country's distinctive salad, laphet thoke, tosses fermented tea leaves with fried beans and nuts, toasted sesame, garlic chips, shredded cabbage, tomato and a squeeze of lime, combining a caffeine hit with crunch and is offered to guests as a gesture of welcome?

Question 2

Which country claims chilli crab as a national dish, whole mud crabs stir-fried in a thick, sweet, tangy, mildly spicy tomato-and-egg gravy, eaten with the hands and mopped up with soft fried or steamed buns, and messy enough that bibs and finger bowls are standard?

Question 3

Which country's port city of Karachi is the home of the bun kabab, a shallow-fried patty of spiced minced meat or mashed lentils in a soft bun with sliced onion, a smear of chutney and often a fried egg, sold from handcarts as a cheap answer to the burger?

Question 4

Which country's beloved warm-weather sweet, sold from carts with a glass case, pairs a mound of sticky rice steamed in coconut milk with thick slices of ripe yellow mango and a final pour of salty-sweet coconut cream and a scatter of toasted mung beans?

Question 5

Which country's gimbap rolls seasoned rice and strips of egg, pickled radish, spinach, carrot and often ham or bulgogi in a sheet of dried seaweed, slices it into rounds and packs it for picnics, school trips and quick lunches from dedicated cheap roll shops?

Question 6

Which country's version of shawarma stacks thin slices of marinated chicken or lamb on a vertical spit, shaves the crisped outer layer straight into a thin flatbread with garlic sauce, pickles and chips, and rolls it into a tight cylinder toasted on a press, a fixture of late-night streets across the region?

Question 7

Which country's street vendors sell elote, a whole ear of corn boiled or grilled on a stick and then slathered with mayonnaise or crema, crumbled salty cheese, chilli powder and lime, or served off the cob in a cup as 'esquites'?

Question 8

Which country's qutab is a very thin folded half-moon of unleavened dough cooked dry on a griddle called a saj, filled with minced lamb and onion, with pumpkin, or with a mass of chopped fresh herbs that turns the inside green, brushed with butter and eaten with yoghurt?

Question 9

Which country's savoury griddle cake okonomiyaki mixes shredded cabbage into a batter, cooks it on a hot plate with pork belly, prawn or squid, and finishes it with a sweet brown sauce, mayonnaise, dried seaweed and bonito flakes, its name meaning roughly 'grilled how you like'?

Question 10

Which country treats the chivito as a national dish, a tall sandwich in a soft bun built on a thin slice of grilled beef with ham, melted cheese, bacon, a fried egg, lettuce, tomato and olives, usually served with a heap of chips?

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About Street Food of the World

Street food is where a country cooks in public. It is cheaper, faster and more honest than restaurant food, invented by and for people who work with their hands, sold from a cart, a hatch, a boat or a brazier on the pavement, and eaten standing up. This quiz visits about eighty of these snacks, from the sizzling-plate pig's-head sisig of Pampanga to the fish sandwiches handed up from bobbing boats beside a bridge in Istanbul.

Every question works the same way. A street dish is described, by its ingredients, how it is cooked and sold, and the scene around the stall, and you pick the country it comes from out of four options. The explanation then gives where in that country it started, often a single city or even a single vendor, how it is really eaten, and the migration or the hard time that produced it.

The quiz leans Asian, and honestly so: the continent's cart-and-hawker culture, from the night markets of Taiwan and the pushcarts of Java to the pavement grills of Xinjiang and the breakfast noodle pots of Yangon, is the densest and most varied on Earth. But it also travels through the Levant and the Caucasus, central Europe's fried-dough belt, the sausage stands of the German-speaking world, the beach shacks of the Caribbean and West Africa's dusk-lit suya grills.

A pattern runs through almost all of it: street food is the food of movement and of making do. It carries the marks of the people who arrived hungry and cooked what they could. Chinese migrants left noodle soups from Cambodia to Peru. Indian workers barred from restaurants under segregation hollowed out a loaf for their curry in Durban. Post-war shortages gave Japan its cabbage pancakes, Poland its cheese-and-ketchup baguette, and Berlin its curry sausage from British army rations. Enslaved cooks given the offal cuts turned beef hearts into Peru's anticuchos.

Many of these snacks are shared or fought over, and the answers say so: satay, the papaya-salad, nasi lemak, roti canai, kaya toast, the Balkan grilled patties, the choripan and the meat pie all cross borders and start arguments. Where a photograph of the food would not simply hand the answer to someone who already knows it, it is shown with the question; the most globally recognised items are left as text so the picture is not a giveaway.

A street-food quiz sticks because each answer is something you could actually buy tonight, from a real person at a real cart, for the price of a coffee. Learn that a Xi'an pork sandwich may be two thousand years old, that Vietnamese bun cha was eaten by a US president on a plastic stool, and that Filipino vendors call balut through the streets after dark, and the map turns into a set of directions. Every claim has been checked against reliable sources, and the wording is kept plain.