Saint Lucian cuisine is a combination of French, East Indian and British inlfuences, along with the native Caribs and the Arawaks. St Lucia is known for its national dish consisting of green bananas and salt fish locally known as green figs and saltfish; breadfruit and salt fish is also an alternative favorite among the locals. Other specialty dishes include a dish known as bouyon, which is a thick red beans one pot soup meal made of meat, ground provisions (ground tuber foods) and vegetables. Other popular local dishes include callaloo, Accra, green fig salad, cocoa tea (a traditional breakfast spiced hot drink) and bakes (very similar to Johnny cakes) among others.