The food culture of Madagascar is heavily influenced by a diverse array of cultures, including African, Indian, French, and Chinese. Rice is a staple in most dishes, and is often accompanied by a variety of locally grown fruits and vegetables, such as cassava, sweet potatoes, and bananas. Seafood, particularly fish and shrimp, is also a common ingredient in Malagasy cuisine, as the country is surrounded by the Indian Ocean. Meals are typically enjoyed with family and friends, and often involve the sharing of large platters of food. Many traditional dishes also incorporate zebu meat, a type of local cattle, which is considered a delicacy. Overall, the food culture of Madagascar is characterized by its use of fresh, locally sourced ingredients and a welcoming, communal approach to dining.