Senegal’s cuisine is influenced by North African, French, and Portuguese cuisine and by the nation's many ethnic groups. Islam also plays a role in the cuisine. As it borders the Atlantic, fish is very important. Chicken, lamb, peas, eggs, and beef are also used, but pork is not due to the nation’s largely Muslim population. Peanuts, couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous, or eaten with bread. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods.