Guinea-Bissauan cuisine features rice as a staple in the diet of residents near the coast and millet a staple in the interior. Much of the rice is imported. Cashews are grown for export. Coconut, palm nut, and olives are also grown. Fish, shellfish, fruits and vegetables are commonly eaten along with cereal grains, milk, curd and whey. The Portuguese encouraged peanut production. Bambara groundnut and Hausa groundnut are also grown. Black-eyed peas are also part of the diet. Common dishes include soups and stews. Common ingredients include yams, sweet potato, cassava, onion, tomato and plantain. Spices, peppers and chilis are used in cooking, including Guinea pepper seeds.