around Hindu holidays. Debe in South Trinidad is a popular destination for these foods. Bake and shark (most popular at Maracas Beach along the north coast of Trinidad) is a fried dish that is topped with fresh fruit like pineapple; vegetables like cucumber and salad; and a variety of sauces and seasonings. Souse is made from pig, cow or chicken feet or cucumbers and seasoned with onion, garlic, salt, pimento, scotch bonnet peppers, lemon and chadon beni. It is served warm (mostly) or slightly chilled (room temperature). It is also rumoured to be a cure to hangovers. Other common street foods include wontons, corn soup, geera (cumin) pork, geera chicken, kebabs, gyros, pasteles, raw oysters (usually sold at stalls where there is a lighted kerosene torch or flambeau, with a spicy sweet/hot sauce mainly with cilantro or bandhaniya aka shadon beni aka culantro), fish pies, macaroni pies, cheese pies, beef pies (many Trinidadian neighbourhoods boast a local pie-man), and pows (Cantonese pao-tzu < baozi, steamed wrapped roll with savoury or sweet filling – steamed buns filled with meat, typically char siu pork). Sausage rolls are also eaten as midday snacks and are available at stands usually found along the nation's streets. When in season, roast and boiled corn on the cob can be found any time day or night. On festive occasions (Carnival, Borough Day and most public holidays), street foods also include wild meat such as deer, iguana, manicou (phalangeriformes), tatou (armadillo), and agouti, to name a few. These are prepared either as a creole or curry dish, and served with a wide choice of local pepper sauces. On hot days, locals enjoy ice cream, snow cones (served in various colours, flavours and shapes, often sweetened with condensed milk), ice pops, kulfi, freezies, sucker bag, coconut slushies, coconut water, and fresh coconut jelly. Festival foods Special Christmas foods include appetisers like pastelles (called hallaca in Venezuela where they originated), pholourie, saheena, baiganee, kachori, and chicken or pork pies. Entrees include garlic ham (carne vinha-d'alhos, a Portuguese dish), baked ham, baked turkey or chicken, macaroni pie, fish pie, garlic roasted potatoes, grilled or barbecued meat (chicken, shrimp, fish, or lamb), corn, pigeon peas, Christmas (also called Spanish or festive) rice, fried rice, chow mein, lo mein, Chinese roast chicken, pepper shrimp, different types of curries (chicken, goat, duck, fish, shrimp, crab, baigan, channa and aloo), roti, and dal bhat (rice).