The food culture of Papua New Guinea is diverse and reflective of its numerous ethnic groups. The staple food is typically starchy vegetables like taro, sweet potatoes, and yams, which are usually boiled, roasted, or made into a thick porridge. Meat, usually pork, chicken or fish, is a luxury and reserved for special occasions. Sago, a type of starch extracted from the pith of the sago palm, is also a significant part of the traditional diet. Food is often prepared using traditional cooking methods, such as steaming in banana leaves or roasting in an earth oven. Meals are often shared communally and have significant social and cultural importance.