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[[File:Thiéboudiène Boukhonk with tamarind.jpg|thumb|250px|''Ceebu jën'' served with tamarind paste on the side]]
Okay, and what about the “pima”? This happens to be quite easy: the mysterious spice appears to be nothing more than a Polish phonetic spelling of ''piment'', the French word for a chili pepper.
But how much in common does the Senegalese dish of large chunks of fish and vegetables served on a bed of rice have with the Polish can filled with a “firm paste” that may be “juicy” or “slightly dryish” and whose surface may be covered with “a film of oil” (the quotations are from the [https://www.gov.pl/web/rolnictwo/paprykarz-szczecinskiwebsite szczecinski website of the Polish Ministry of Agriculture])?
Well, the birth of PS2 is directly linked to an efficiency improvement project whose goal was to find some use for the scraps left over from cutting large blocks of frozen fish on Gryf’s freezer trawlers. Forget about entire steaks, which wouldn’t have fit into the cans anyway. The cans were packed with finely ground fish scraps (sometimes with fins, scales and all) and Bulgarian tomato pulp; only rice grains were visible with a naked eye.
