Regional dishes also exist throughout Haiti. In the area around Jérémie, in the Grand'Anse department at the southwest tip of the country on the Gulf of Gonâve, a dish called "tonmtonm", which is steamed breadfruit called "lamveritab" mashed in a "pilon," is eaten. Tonmtonm is swallowed without chewing, using a slippery sauce made of okra (kalalou), cooked with meat, fish, crab, and savory spices. Tonmtonm is very similar to West African "Fufu." Another regional dish called "poul ak nwa" (poulet aux noix de cajou), which is chicken with cashew nuts), is from the north of the country, in the area around Cap-Haïtien.