cooked bananas and shredded pork (pabellon criollo) are added to the rice. They take turtle soup or turtle chops as the first course, and avocado stuffed with shrimp is often used as the first course. Then, small pieces of meat, pork or beef seasoned with olives, raisins and onions are put in layers of cornflakes and then rolled up with banana leaves to be steamed (rallacas). In addition, there are chicken nuggets cooked with vegetables, beef or fish nuggets (sancocho), beef trotters or tripes cooked with various vegetables (mondongo), red pepper steak (punta trasera) and spicy sauce (cazuela demariscos) made by roasted mussels, lobsters, squid and people of European descent in the west. For dessert, there are hard-boiled egg yolks dipped in syrup.