- 1. Indo-Guyanese cuisine is a unique fusion of Indian and Guyanese culinary traditions. It reflects the cultural heritage of the Indo-Guyanese people, who are descendants of Indian indentured laborers brought to Guyana during the colonial period. The cuisine incorporates traditional Indian spices and cooking techniques with locally available ingredients such as rice, cassava, plantains, and seafood. Popular dishes include curries, roti, dhal puri, and various spiced and fried snacks. Indo-Guyanese cuisine is known for its bold flavors, robust spices, and hearty meals that often bring families and communities together in celebration of their shared history and traditions.
What type of cuisine heavily influences Indo-Guyanese cooking?
A) Japanese cuisine
B) Indian cuisine
C) Mexican cuisine
D) Italian cuisine
- 2. What is the staple carbohydrate in Indo-Guyanese meals?
A) Quinoa
B) Potatoes
C) Rice
D) Bread
- 3. What type of flatbread is commonly eaten in Indo-Guyanese cuisine?
A) Pita
B) Roti
C) Naan
D) Tortilla
- 4. What is a popular Indo-Guyanese street food snack?
A) French fries
B) Pholourie
C) Hot dog
D) Nachos
- 5. Which fruit is commonly used in Indo-Guyanese chutneys?
A) Apple
B) Mango
C) Strawberry
D) Banana
- 6. What is the main ingredient in dhal puri, a traditional Indo-Guyanese dish?
A) Chickpeas
B) Black beans
C) Split peas
D) Lentils
- 7. What is the most common green leafy vegetable used in Indo-Guyanese cooking?
A) Kale
B) Spinach
C) Lettuce
D) Arugula
- 8. What spice is often used in Indo-Guyanese dishes for heat?
A) Cumin
B) Cayenne pepper
C) Scotch bonnet pepper
D) Black pepper
- 9. What is the main ingredient in Chow Mein Indo-Guyanese style?
A) Noodles
B) Quinoa
C) Rice
D) Bulgur
- 10. What part of the coconut is commonly used in Indo-Guyanese cooking?
A) Coconut water
B) Coconut milk
C) Coconut oil
D) Coconut meat
- 11. What is the technique of adding oil or ghee to heated spices to release their flavors known as in Indo-Guyanese cooking?
A) Grilling
B) Sautéing
C) Marination
D) Tadka
- 12. What is the popular Indo-Guyanese lentil dish often served with rice and vegetables?
A) Minestrone soup
B) Dhal
C) Beef stew
D) Chili con carne
- 13. What type of meat is commonly used in curries in Indo-Guyanese cuisine?
A) Duck
B) Beef
C) Turkey
D) Goat
- 14. Which meat is frequently used in Indo-Guyanese dishes?
A) Chicken
B) Lamb
C) Salmon
D) Beef
- 15. What is the sour and spicy picking made from mangoes that is a popular condiment in Indo-Guyanese cuisine?
A) Ketchup
B) Chow Chow
C) Mayonnaise
D) Mustard
- 16. What is the main ingredient in aloo choka, a popular Indo-Guyanese dish?
A) Eggplant
B) Cauliflower
C) Green beans
D) Potatoes
- 17. What is the traditional drink made from molasses, spices, and water that is enjoyed in Indo-Guyanese culture?
A) Mauby
B) Chai
C) Lassi
D) Mojito
- 18. What is the main protein source in aloo and channa, a traditional Indo-Guyanese dish?
A) Chickpeas
B) Tofu
C) Turkey
D) Lentils
- 19. Which fruit is commonly used in Indo-Guyanese cooking to add a tangy flavor?
A) Pineapple
B) Mango
C) Tamarind
D) Guava
- 20. Which seafood is popular in Indo-Guyanese cuisine and is often cooked in a spicy curry?
A) Salmon
B) Tuna
C) Shrimp
D) Cod
- 21. Which vegetable is often used in Indo-Guyanese cuisine to add sweetness to dishes?
A) Pumpkin
B) Bell pepper
C) Broccoli
D) Cabbage
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