Ghanaian cuisine is the traditional cooking of Ghana, built on starchy staples and groundnut (peanut)- and palm oil-based stews, seasoned with ginger, garlic, and chili. Fufu, a pounded mixture of boiled plantain or cassava, and banku, a fermented maize and cassava dough, are common starches served with soups and stews such as groundnut soup or spicy fish stew. Root vegetables like yams and cocoyams, and grains like rice and millet, also feature widely, as in kelewele (fried spiced plantain) and jollof rice, a one-pot rice dish cooked with tomatoes, onions, and spices. Fish, poultry, and beef are common proteins, and waakye, a dish of rice, beans, and smoked fish or meat, is a widely loved staple. The cuisine varies regionally, with coastal areas favoring seafood and northern areas favoring grilled meats and millet-based porridges.