Malagasy cuisine reflects the diverse influences of Southeast Asian, African, Indian, Chinese, and European culinary traditions. The complexity of Malagasy meals can range from the simple, traditional preparations introduced by the earliest settlers, to the refined festival dishes prepared for the island's 19th-century monarchs. Throughout almost the entire island, the contemporary cuisine of Madagascar typically consists of a base of rice (''vary'') served with an accompaniment (''laoka''). The many varieties of ''laoka'' may be vegetarian or include animal proteins, and typically feature a sauce flavored with such ingredients as ginger, onion, garlic, tomato, vanilla, coconut milk, salt, curry powder, green peppercorns or, less commonly, other spices or herbs. In parts of the arid south and west, pastoral families may replace rice with maize, cassava, or curds made from fermented zebu milk. A wide variety of sweet and savory fritters as well as other street foods are available across the island, as are diverse tropical and temperate-climate fruits. Locally produced beverages include fruit juices, coffee, herbal teas and teas, and alcoholic drinks such as rum, wine, and beer. Three Horses Beer is the most popular beer on the island and is considered emblematic of Madagascar.