Because Senegal borders the Atlantic Ocean, fish is very important. Chicken, lamb, peas, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation's largely Muslim population. Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also 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.