A French-African fusion, Senegalese cuisine is full of colour and life. Due to the nation's geography, seafood is a diet mainstay and features in dishes like this rice and fish stew. Beef and lamb are eaten to a lesser extent, while pork is largely unavailable, as the majority of Senegalese are Muslim. Black-eyed peas are a native ingredient, and commonly eaten in the fresh, piquant and spicy salad known as salatu niebe. Jollof rice, or ceebu jen as it's known in Senegal, is a well-known West African dish. Similar to paella, it's made from parboiled long-grain rice, vegetables and meat, minus the butter and wine.