Goan cuisine is characterized by a liberal use of rice, coconuts, fish, kokum, cashews, spices, and vinegar. Fish and rice are the staples, supplemented by meat, beans, and vegetables. Pez, a rice porridge prepared with leftover curries and pickles, is a common mid-morning meal. The most popular fish on the menu is kingfish, followed by tuna, shark, pomfret, mackerel, and doumer. The Vindaloo is considered to be a signature Goan dish. Sol Kadhi, an appetizing drink, is well known for its health benefits. Other popular dishes are fish and meat curries of umpteen variations like Cafreal, Sorpotel, Caldin, Xacuti, and Balchao. Some distinctive Goan specialities are fish Recheado, fish Caldeirada, pork Assad and Caldo Verde. Desserts include, Bebinca (layered coconut pudding), Neoreo (fried crisp dumplings), Godshe (literally ‘sweet rice’, and lentil pudding), and Patoleo (steamed dumplings of rice flour paste and coconut/jaggery stuffing prepared in turmeric leaves).