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The mixture of overcooked flesh, hot spices and onions must have reminded someone in Szczecin of the Hungarian paprika-seasoned stew called ''paprikás''. Although I must point out that, technically, ''paprikás'' must, by definition, contain sour cream; without sour cream, it is ''pörkölt''. And you should never confuse either of these with goulash; in Hungary this is a soup rather than a stew (its name comes from the Hungarian word ''gulyás'', or cattle herder, so it may be translated as “cowboy’s soup”). In any case, this is how PS2 got its name, "Szczecin paprikash".
All in all, we can say that PS2 is a Polish mashup of Senegalese and Hungarian culinary traditions, which means that Szczecinians were making doing extreme fusion cuisine before it was a thing! After the fall of communism, Polish far-sea fishing business became economically unsustainable and Gryf went bankrupt. But, as PS2 was never trademarked, it soon started to be produced all over Poland – often from freshwater fish. The labels often say vaguely that the spread contains “spices”, so there may be no paprika among its ingredients at all. Just like the Holy Roman Empire was, according to Voltaire, neither holy, nor Roman, nor an empire, so is today's “Szczecin paprikash”, made neither in Szczecin, nor from paprika.
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