This is a quick one, but it will open your eyes to something wonderfully different:
In Sierra Leone, West Africa, the stew is a popular dish of varying status. The status comes with the type and variety of meat used. The highest status is reserved for the Jollof rice stew, the accompaniment to Freetown Jollof rice. The Jollof rice stew traditionally uses all or a subset of these: beef, pork, chicken and pigs' trotters - no fish. Fish stews are lower down the ladder with the cheapest fish having the lowest status of all stews. Besides the meat, the standard stew ingredients are vegetable oil, onions (chopped and sliced), sweet and chilli peppers (diced), tomato puree and water.
And there you have it. A stew that will go with any carbohydrate - bread, boiled rice, pasta, boiled potatoes, couscous, yam etc.
The mackerel can be replaced with fried fish, fried chicken, fried pork or any combination of these. If you choose not to fry these items and use them fresh, then you have moved from "Fry Soup" to "Boil Stew".
More to come