The food of Equatorial Guinea is a blend of native tribes tradition with that of their Spanish colonial past. The staple foods in Equatorial Guinea include cassava, bananas, rice and yam with chicken, meat (often locally hunted game) or fish. Popular national dishes include chicken served in cream sauce with boiled plantain, grilled fish cooked with pumpkin seeds and served in leaves, and guinea fowl paella. Leafy greens such as spinach, kale and local varieties often complement the meal. Tropical fruits such as mango, coconuts and pineapples are also widely available. Spices and chilis are common, as is peanut sauce. For special occasions duck is often cooked.