Seafood is a staple in South African cuisine including hake, rock lobster, mussels, octopus, and cod. Potatoes, cabbage, corn ("mealies"), sunflower, peppers, and green beans are commonly grown, as well as bananas, pineapples, and mangoes. Dishes of British origin are seasoned and flavorful in South Africa. Spices were added to popular meals, such as the meat pie. Bobotie , a beef or lamb potpie, contains raisins, apples, almonds, and curry powder, a savory seasoning. Sausages and sosaties, seasoned lamb on a skewer, are commonly eaten at meals. Other favorites are ostrich and chicken. Bredies, meat and vegetable stews of all kinds, are usually named for the primary ingredient (such as carrot bredie or tomato bredie). Rice pudding, melktert (milk custard tart), and cookies remain popular desserts.