Scattered across the Pacific Ocean, the Pacific Islands are home to a bounty of fresh seafood, tropical fruits and root vegetables. It wasn't until the arrival of Europeans during the 1500s that livestock, such as cattle and sheep, along with a wider variety of vegetables, including carrots and turnips, were introduced to the islands. As can only be expected, seafood is a staple ingredient, and is often marinated with lemon or lime juice; cooked with coconut, lime and chilli; or served umu-style (also known as hangi), as can be seen in this fish recipe from Peter Kuruvita. The other essential ingredient in the Pacific Islands is coconut. The drupe is enjoyed as a drink, added to soups and stews and served fresh in salads.