The culinary heart of the Virgin Islands is a rich blend of West African, European, and indigenous Caribbean influences. The "national dish" is widely considered to be Fish and Fungi (pronounced "foon-gee"). Fungi is a savory, polenta-like side dish made from boiled cornmeal mixed with okra and butter, which is typically served with a whole fried or boiled fish (like red snapper) in a creole-style tomato sauce. Another staple is Pates (pronounced "pah-tays"), which are deep-fried dough pockets stuffed with meat, seafood (especially salted cod), or spicy vegetables. Callaloo is also extremely popular; it is a thick green soup or stew made from dasheen (taro) leaves, okra, and often salt pork or crab. For a quick snack, locals love Johnny Cakes, which are slightly sweet, deep-fried disks of unleavened dough. The flavor profile is defined by "Caribbean heat" from Scotch bonnet peppers and a deep reliance on locally caught seafood like spiny lobster, conch (often served as fritters), and wahoo.