The fundamental of Gabon cuisine ingredients are plantains and cassava. Fufu-like starchy foods which are usually made from fermented cassava roots which are served with grilled meat and sauces. The mainly traditional meats are those that are hunted in the forests. A diversity of local ingredients are used while preparing other plates like spinach stew, cooked with tomato, peppers, chilies, onions, and peanut butter. cassava plants are also eaten as cooked greens. Groundnut stew is also cooked, containing chicken, okra, ginger, and other spices. Another favorite is Bambara, porridge of rice, peanut butter and Sugar. Beef and chicken are preferred meat dishes. Stew or "wat" dishes are a mainstay of Gabon cuisine. They can be meat, grain or vegetable based, and are regularly highly spiced.