Maldivian cuisine, also called Dhivehi cuisine, is based on three main items and their derivatives: coconuts, fish and starches. Since Maldives is 99% sea, it’s not surprising that fish (mainly tuna) is the most important staple of the Maldivian diet. The cuisine found in the island nation is a mix of Arabic, Indian, Sri Lankan and Asian influences. Coconuts are another major part of many dishes in Maldives and can be served in grated form, as milk or as coconut oil which is used to deep fry foods. Starches are also widely eaten, including rice, eaten boiled or ground into flour, or tubers such as taro, sweet potato, and cassava, as well as fruits like breadfruit or screwpine.