Ceremonies typically involve an exchange of food, such as the traditional taro and yam, kava, fowl, pigs, and chicken, along with a feast. Pigs are exchanged and eaten at all important ritual occasions. The national ceremonial dish is laplap , pudding made of grated root crops or plantain mixed with coconut milk and sometimes greens and meat, wrapped in leaves, and baked for hours in a traditional earth oven. In rural areas, during the week many people rely on simple boiling to cook roots and greens. On weekends, they prepare earth ovens and bake laplap for the evening meal and a Sunday feast. The exchange, preparation, and consumption of kava are integral parts of ceremonial occasions.