Central Africa stretches from the Tibesti Mountains in the north to the vast rainforest basin of the Congo River, the highlands of Kivu and the savana of Katanga. This region has received culinary influence of the Swahilis (Culture that evolved via the combination of Bantu, Yemeni, Omani and Indian cultures) during the East African Slave Trade. Swahili culinary influences can be found in dishes such as: mandanzi, pilaf rice, kachumbari, sambsusa, kuku paka, etc. Central African cuisine has also been influenced by the Portuguese, by way of the Kongo and Ndongo Kingdoms. Salt fish was introduced following trade in the late XVIIth and the Kikongo term for salt fish, makayabu, comes from the term bacalhau (ba-cal-ha-u). The Portuguese culinary influence is especially prominent in Angola, Sao Tomé and Equatorial Guinea. Central Africa has also been influenced by the cuisine of the regions East, West and Southern Africa because of their close proximity. I.e: Babuté/Bobotie is shared with the south, nyama choma with the east and gombos with West Africa.