Madagascar's cuisine is mainly influenced by African and Asian influences. With the first population movement from Asia, rice also came to the island, which is now the number one food. There are 12 different types of rice on the island and the inhabitants have the highest rice consumption in the world. Other staple foods are cassava and corn. Meat and fish are usually only eaten on weekends, which is why most dishes are vegetarian. The most famous Malagasy dishes are a tomato salad "Rogay", which is traditionally made with onions and chilli, and "Varanga", which is a beef dish. A cow is traditionally cooked underground for a few days, then chopped up, preserved in its own fat and finally fried in fat after a year.