The main traditional food in Eritrean cuisine is tsebhi (stew), served with injera (flatbread made from teff) and hilbet (paste made from legumes; mainly lentil and faba beans). A typical traditional Eritrean dish consists of injera accompanied by a spicy stew, which frequently includes beef, goat, lamb or fish. Eritrean cuisine strongly resembles that of neighboring Ethiopia, although it tends to feature more seafood on account of its coastal location. Eritrean dishes are also frequently lighter in texture than Ethiopian meals as they tend to employ less seasoned butter and spices and more tomatoes. Additionally, owing to its colonial history, cuisine in Eritrea features more Italian influences than are present in Ethiopian cooking, including more pasta specials and greater use of curry powders and cumin.