 It is flavored with épice, onions, garlic, and tomato paste, and generally cooked with beef or crab.Légume is most often served with rice, but may also be served with other starches, including "mais moulin" (mayi moulen), a savory cornmeal porridge similar to polenta or grits), "petit mil" (cooked millet), or "blé" (wheat).Other starches commonly eaten include yam, "patate" (neither of which should be confused with the North American sweet potato), potato, and breadfruit.