Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Tai_no, and African influences, the first and last occurring over the last five centuries. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes. Breakfast can consist of eggs or meat and mangu (mashed plantain). A heartier version uses deep-fried meat, such as Dominican salami. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera ("The Flag"), consists of rice, red beans, meat (beef, chicken, pork, or fish), and salad.