Dominica cuisine is rooted in creole techniques with local produce flavored by spices found on the island. A typical breakfast includes saltfish and bakes made by making a dough and frying in oil. Vegetables include plantains, tania, yams, potatoes, rice, and peas. Meat and poultry typically eaten include chicken, beef, fish which are normally stewed down with onions, carrots, garlic, ginger and herbs like thyme and using the browning method to create a rich dark sauce. Popular meals include rice and peas, Stew chicken, Stew beef, fried and stewed fish and many different types of hearty fish broths and Soups which are packed full with dumplings, carrots and ground provisions. The island produces numerous exotic fruits which can be eaten as dessert and be pureed or liquefied. Dominica's national dish is Calalloo soup, made from the green leaves of the dasheen plant and other vegetables and meat.