 Regional dishes also exist throughout Haiti.In the area around Jérémie, in the Grand'Anse department at the southwest tip of the country on the Gulf of Gonâve, a dish called "tonmtonm", which is steamed breadfruit called "lam veritab" mashed in a "pilon," is eaten.Tonmtonm is swallowed without chewing, using a slippery sauce made of okra (kalalou), cooked with meat, fish, crab, and savory spices.