What evolved is the unique variety of food for which the country is known: curried local vegetables and fruits; Buss Up Shut, or torn paratha roti, from the Indian tradition; Chinese Caribbean fare like local fried rice or pow (bao) buns stuffed with barbecue pork, chicken or vegetables; stewed meats browned in caramelised sugar from West African cooking styles; and barbecue, the Indigenous method of preserving heavily spiced meat by smoking.