The food culture of Botswana is heavily influenced by its traditional African roots combined with modern influences. The staple food in Botswana is sorghum, which is used to make a porridge-like dish called pap. Meat, particularly beef, is a common part of most meals and is often grilled or cooked in a stew with vegetables. Mopane worms, a type of caterpillar, are also a popular delicacy and are traditionally dried and cooked in a tomato and onion sauce. Botswanan cuisine also includes dishes influenced by neighboring countries, such as spicy cassava dishes from Zambia and maize dishes from Zimbabwe. Dining is a social affair and meals are often shared with friends and family in a communal style.