Paprykarz szczeciński
Paprykarz szczeciński ( German Stettiner Paprikagericht) is a Polish dish consisting of fish (usually 40% of the dish), rice , onions , tomato paste and vegetable oil , with various spices and salt .
history
The original recipe for paprykarz szczeciński , the most famous culinary specialty of Szczecin (Polish: Szczecin ), dates from 1967 and is attributed to Wojciech Jakacki, the deputy director and production manager at PPDiUR Gryf , a state-owned sea fishing and fish processing company based in Szczecin. According to Bogusław Borysowicz, co-founder and long-time employee of Gryf, the recipe was inspired by “Chop-Chop”, a West African delicacy that Polish seafarers got to know.
In June 2010 the Polish took the Ministry of Agriculture and Rural Development to as "regional product" (Produkty regionalne) classified spread in the "list of traditional products" (Lista produktów tradycyjnych) on.
See also
Web links
Individual evidence
- ↑ a b c Marek Rudnicki: Paprykarz szczeciński był opatentowany? In: Głos Szczeciński. Media Regionalne, January 30, 2011, accessed June 28, 2016 (Polish).