The cuisine of East Timor, also known as Timor-Leste, is a vibrant blend of Southeast Asian and Portuguese influences, reflecting its history and geographical location. Staple foods include rice, corn, and root vegetables like sweet potatoes and cassava. Dishes often feature a variety of spices and flavors, with coconut milk, tamarind, and lime being common ingredients. Seafood is abundant and frequently used, along with chicken and pork. Popular dishes include ikan sabuko, a grilled fish with tamarind and basil, and batar daan, a corn, mung bean, and pumpkin stew. The cuisine is characterized by its simplicity and reliance on fresh, local ingredients.