This cuisine is similar to the rest of the Anglo Caribbean, especially Trinidad, where the ethnic mix is somewhat similar. Dishes have been adapted to Guyanese tastes, often by the addition of herbs and spices. Unique preparations include Guyana Pepperpot, a stew of Amerindian origin made with meat, cassareep (a bitter extract of the cassava), and seasonings. Other favourites are cassava bread, stews, and Metemgee, a thick rich type of soup with a ground provision, coconut milk and large dumplings (called Duff), eaten with fried fish or chicken. Homemade bread-making, an art in many villages, is a reflection of the British influence that includes pastries such as cheese rolls, pine (pineapple) tarts, and patties. Curry is widely popular in Guyana and most types of meat can be carried: chicken, seafood, goat, lamb, and even duck. Guyanese-style Chow Mein is another dish cooked regularly in many homes.