Ireland eat of potatoes a week. Consequently, dishes that are considered as national dishes represent a fundamental unsophistication to cooking, such as the Irish stew, bacon and cabbage, boxty, a type of potato pancake, or colcannon, a dish of mashed potatoes and kale or cabbage. Since the last quarter of the 20th century, with a re-emergence of wealth in Ireland, a "New Irish Cuisine" based on traditional ingredients incorporating international influences has emerged. This cuisine is based on fresh vegetables, fish (especially salmon, trout, oysters, mussels and other shellfish), as well as traditional soda breads and the wide range of hand-made
Irish stew Britain (Cunliffe, Barry; "Britain Begins"; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton. The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century. According to Canadian regulations, commercially produced Irish stew must contain at least 20% mutton, lamb, or beef, and 30% vegetables. It may also include gravy, salt, seasoning, and spices Irish stew Irish stew ( / "") is any