A blend of Chinese, Arawak Indian, French, Indian, British, African, and Spanish cuisines is what makes Caribbean food so unique. Stews made from meats (such as goats) and vegetables (such as tomatoes) are popular foods in the Caribbean. Ingredients such as peas, chicken, fish, vegetables, beef, and rice are commonly used in Caribbean recipes. The food in Caribbean is very piquant, tangy, fragrant, and spicy. The Arawak Indians and the Caribs were two native tribes that lived in Cuba, Puerto Rico, and the Dominican Republic. From them came the love of chili peppers and other spicy food as well as barbecuing and using grills. New cooking techniques and sugarcane were brought by Christopher Columbus and conquistadors. When African slaves came to the Caribbean in the beginning of the 1600s, West African foods were brought as well. When the slaves were freed, Chinese and Indians came to the Caribbean to work. This added new recipes to the Caribbean cuisine. Tamale (corn-based dough wrapped in leaves), croquetas (fried roll made from potatoes and meat), licuado (a beverage made from fruit, milk, and ice), boliche (Cuban dish made with sausage, tomato sauce, and rice), and arroz con pollo (dish made from chicken, rice, vegetables, and herbs) are just a few of the native dishes in the Caribbean.