Martinique's gastronomy is highly varied and is known for its African, Caribbean and European influences. The most common dishes are: • Le Féroce d'Avocat: This dish is traditionally breakfast. It has avocado, cassava flour and salty fish. They can also be found with lobster or crab meat. • Accra de morue: In the form of a donut, it is the most common dish in Martinique. It is made stuffed with fish or cod and eaten as a starter or appetizer. • Boudin Créole: It is made of pork. Also, they have the Boudin Blanc which is made with white sausage. This is a traditional dish at Christmas time.