Sierra Leonean cuisine includes cassava, yams, plantains, bananas, red palm oil, peanuts and other fruits and vegetables. Meat is best represented by fish, which is found in the coastal areas. The staple of the Sierra Leonean meals is rice, which is mostly combined with light or thick soups, stews or various kinds of meat. The stews often include, besides vegetables, meat (including fish) with a particular spicy flavor, given by the seasonings and numerous greens. There are many plants which are simply cooked, like the fried plantains or the root vegetables, but most of the stews and garnishes are prepared with care for many hours.