Somali cuisine is varied with different local foods in every region of the country. Its main influences come from East Africa, Arabia, Turkey, India and Italy. Camel milk is to Somalia what cow’s milk is to the west. Camel meat is also consumed however, though goat meat is more common and is often cubed and seasoned with a spice blend called xawash, similar to Ethiopia’s berbere. They make the cubed meat into what is called suqaar, a common dish like a stew which is often eaten with rice or anjero, a flat bread. Spiced rice called bariis iskukaris is beloved. Sambusas, little fried pastries stuffed with meat or vegetables, are a go to snack. Many spices are used with cardamom being extremely prevalent as well as cumin, cinnamon, nutmeg, cloves, coriander, ginger and fenugreek. Somalis also like their food spicy hot, from chilies.