Vanuatu only gained independence in 1980 so its cuisine is undoubtedly influenced by the British and French culture of its earlier controllers. Local specialties even include escargot. However the group of islands that make up Vanuatu mainly use local ingredients to create a distinctly tropical cuisine. Seafood is a common staple in the Pacific Islands and is widely available due to the abundance of beaches. Lobster, crabs, prawns and various types of fish are found as the main protein in many dishes. Fruits such as coconut, papaya, banana and mango are common, as are root vegetables like cassava and taro. Vanuatu also has a traditional drink called kava, made from the roots of the kava plant, which has mild narcotic effects.