Fried Chicken, Grits and Oysters: Ultimate Deep South Food Quiz

Okra most likely came to America during the 1700s from West African slaves. Oka is key ingredient in gumbo, and it's delicious fried.

Yellow barbecue sauce? You bet. Instead of tomatoes or vinegar, barbecue sauce made with mustard is common in South Carolina.

Many Southerners, especially native Southerners, refer to all soft drinks, regardless of flavor or brand, as "coke," which is assumed to be derived from Coca-Cola. This is probably because Coca-Cola was created in Atlanta, Ga., and its worldwide corporate headquarters are still there. Southerners don't assume that everyone wants a Coca-Cola when they order a "coke," though. They usually clarify what flavor or brand they want.

Many European settlers who came to America were convinced of tomatoes' poisonous nature because they're related to the deadly belladonna plant. This myth was dispelled in the 1800s, due in large part to Thomas Jefferson growing and eating tomatoes on his plantation.

The history of gumbo is as varied as its ingredients. Besides its Native American and African influences, gumbo has picked up hints of French, Spanish and German cuisine.

Creating a dark-brown roux is the first step in many recipes for gumbo, and it gives the stew's liquid its characteristic golden brown color. The more you cook a roux, though, the less thickening power it has.

Like polenta and farina, grits are ground corn.

Typically, a bit of coffee from your morning pot of joe is used in making red-eye gravy for your breakfast ham and biscuits.

Unless you specify otherwise, tea in the South is almost always served sweetened -- very sweet -- and over ice.

Johnnycakes are a small type of pancake made with cornmeal that are cooked on a griddle, and hush puppies are round balls of cornmeal batter that are deep fried. Hoecakes and johnnycakes are the same thing.

In the South, boiled peanuts are a must-have snack food. They're boiled in their shells in heavily salted water until the nut inside becomes the consistency of a slightly firm cooked bean. Some Southerners like to put dry-roasted, salted peanuts in their soft drinks, too!

Some of the French settlers who came to Louisiana arrived by way of the French-Canadian provinces, and were known as Acadians. Over time their cuisine blended with that of other ethnic groups, and became known as Cajun.

In South Carolina and Georgia, access to fresh seafood and marshy land conducive to rice cultivation give low-country food its signature taste.

Floribbean food draws influences from the various Caribbean cultures, as well the Asian and Hispanic populations who have settled in Florida.

Some Southern cooks insist on brining a chicken before frying, but others claim that buttermilk creates unbelievably tender and juicy fried chicken.

For your New Year's Day meal, black-eyed peas symbolize good luck, and collard (or turnip) greens symbolize money. Supposedly, the more you eat, the more you'll get!

Raw oysters are considered very good eating by many Southerners. They're usually served with a spicy cocktail sauce, fresh lemon and saltine crackers.

Who knew you could make barbecue sauce out of mayonnaise? Alabama sure did. They've been doing it since the 1920s.

Kooslais a Dutch word meaning "cabbage salad."

Cooking rice with small piece of chicken liver gives it that distinctive brownish-gray "dirty" color and flavor. Bell peppers and onions are also commonly added to the dish.