The traditional cuisine of Ivory Coast is very similar to that of neighbouring countries in West Africa in its reliance on grains and tubers. Cassava and plantains are significant parts of Ivorian cuisine. A type of corn paste called ''aitiu'' is used to prepare corn balls, and peanuts are widely used in many dishes. ''Attiéké'' is a popular side dish in Ivory Coast made with grated cassava, a vegetable-based couscous. A common street food is ''alloco'', plantain fried in palm oil, spiced with steamed onions and chili and eaten alone, with grilled fish or boiled eggs. Chicken is commonly consumed and has a unique flavor due to its lean, low-fat mass in this region. Seafood includes tuna, sardines, shrimp, and bonito, which is similar to tuna. ''Mafé'' is a common dish consisting of meat in a peanut sauce.