question: The stew most similar to stobhach is served over what type of bread?
answer: cornbread or corn muffins
context: Title: Shiro (food)
  Passage: Shiro is a homogeneous stew whose primary ingredient is powdered chickpeas or broad bean meal.  It is often prepared with the addition of minced onions, garlic and, depending upon regional variation, ground ginger or chopped tomatoes and chili-peppers.  Shiro is served atop injera (leavened flat bread) or (unleavened flat bread).  Tegabino Shiro is a type of shiro made from heavily spiced legume, chickpea, field pea, or fava bean, flour, oil (or butter), and water brought bubbling to the table in a miniature clay pot or shallow (often dented) aluminum pan.  Its true aficionados usually consume it with a dark or sergegna injera.
  Title: Palaver sauce
  Passage: Palaver sauce or Palava sauce or Plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria.  The word "palaver" comes from the Portuguese language and means a talk, lengthy debate or quarrel.  It is unclear how this led to the name of the stew.  One theory is that when the stew was first made, with long, ropey greens, people would start quarrels by slapping each other with the greens from their stew.  Another is that the spices used in the stew mingle together like raised voices in an argument.  It has been thought of as having the power to calm tensions, or to cause them.  Other names for the dish include Kontonmire, Kentumere, Nkontommire and pla'sas.
  Title: Irish stew
  Passage: Irish stew (Irish: "stobhach" / "Stobhach Gaelach ") is any variety of meat-and-root vegetables stew native to Ireland.  As in all traditional folk dishes, the exact recipe is not consistent from time or place to place.  Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley.  It may sometimes also include carrots.  Irish stew is also made with kid goat.
  Title: Burgoo
  Passage: Burgoo is a spicy stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins.  It is often prepared communally as a social gathering.  It is popular as the basis for civic fund-raisers in the American Midwest and South.
  Title: Daube glacé
  Passage: Daube glacé is a jellied stew made with seasoned beef and veal stock molded into form.  It is served cold as an hors d'oeuvre on crackers or with garlic croutons.  It can also be served on French bread with mayonnaise as a kind of po'boy.  A traditional dish from New Orleans, it is listed on the Ark of Taste.  Daube is a French beef stew.  It is sold at Langenstein's grocery store.
  Title: Chicken mull
  Passage: Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia.  It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients.  Traditionally, the stew is served in the late fall and winter months.  In northern Georgia, this part of the year is often referred to as "mull season".  Often the term "chicken stew" or "chicken mull" refers to an event or gathering where the dish is served.
  Title: Yong Peng bread
  Passage: Yong Peng bread, or also known as Hock Chew style bread, is a type of bread baked by the Chinese people of Yong Peng.  It is a type of traditional bread, in round shape, baked with yeasts, and comes in 2 varieties.  The plain sweetened version is the mainstream type, while the sesame type is the other type.  This bread is very unusual because it is still being baked and produced using traditional methods.  Often wrapped in thin plastic and newspaper, it does not have any labels, nor any nutritional and calorie contents.  It can be kept for a very long timely by storing it in a freezer.
  Title: Bread bowl
  Passage: A bread bowl is a round loaf of bread which has had a large portion of the middle cut out to create an edible bowl.  They are typically larger than a roll but smaller than a full sized loaf of bread.  Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base).  Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly.  The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten.
  Title: Feu (food)
  Passage: Feu (Lao: ເຝີ ; also known as Lao beef stew, Lao beef noodle soup or feu noodle soup and sometimes spelled fer) is a long-simmered Lao stew or noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs.  Feu may be served two ways, either as a stew along with steamed rice or as a noodle soup consisting of rice noodles.  The English name for this Lao dish is "feu", a spelling derived from the French dish "pot-au-feu "; however, in Laos, this Lao stew or noodle soup is written as ເຝີ in the Lao script.
  Title: Karelian hot pot
  Passage: The Karelian hot pot (British) or Karelian stew (US) ("karjalanpaisti" in Finnish) is a traditional meat stew originating from the region of Karelia.  It is commonly prepared using a combination of pork and beef, but lamb can also be used.  Along with the Karelian pasties ("karjalanpiirakat"), it is the most widely recognised Karelian food in Finland.  In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid Iltalehti.  In similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners MTK and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread.
citations: Burgoo Irish stew