Dumplings come in two forms in Jamaica. These are fried dumpling and boiled dumpling. Both dumplings are made with flour, white or wheat, and the white-floured dumplings are often mixed with a bit of cornmeal. These foods are often served with a variety of dishes like Ackee and saltfish, kidneys, liver salt mackerel, etc. and often taste better when refried. A refried dumpling is usually prepared a day after the boiled dumpling is first made. The boiled dumpling is thinly sliced and then fried, which gives it a slightly crispy outer layer and a tender middle. A purely fried white flour dumpling is golden brown and looks a lot like a roll, often substituting the boiled dumpling, but it is mostly consumed as part of breakfast.