Dominicans take great pride and pleasure in their cuisine, which centers around fresh, organic ingredients. Expect plentiful vegetables and seasonings, and very well-cooked meat (a holdover from the pre-refrigeration era). Fish and chicken dominate lunch, the main meal, along with "provisions" like boiled yam, taro, or sweet potatoes, sometimes livened by plantains and breadfruit. Menu highlights include crab backs, curried goat, and chatou water (octopus soup). Vegetarians will thrive on dishes like rice and peas, and callaloo (taro leaf) soup. Wash it all down with fruit juice, coconut water, or sorrel (hibiscus tea), plus local rum and Kubuli beer.