Kenyans generally have three meals in a day—breakfast (''kiamsha kinywa''), lunch (''chakula cha mchana''), and supper (''chakula cha jioni'' or simply ''chajio''). In between, they have the 10-o'clock tea (''chai ya saa nne'') and 4 p.m. tea (''chai ya saa kumi''). Breakfast is usually tea or porridge with bread, chapati, mahamri, boiled sweet potatoes, or yams. Githeri is a common lunchtime dish in many households, while Ugali with vegetables, sour milk (mursik), meat, fish, or any other stew is generally eaten by much of the population for lunch or supper. Regional variations and dishes also exist.