Ground meat also be cooked in a sauce to make chilli con carne. "Keema" or "qeema" is used in a variety of dishes such as a stewed or fried curry dish of minced beef, mutton, or other meats with green peas or potatoes. It usually includes ghee/butter, onions, garlic, ginger, chilis, green peas and spices. "Keema" can be grilled on a skewer, and called "seekh" kebab, or used as a filling for samosas or naan. The word ultimately comes from the Turkic word "qıyma" meaning 'minced meat', and is thus related to the Persian "gheimeh", the Turkish "kıyma", and the Greek κιμάς.
National dish of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. In Latin America, dishes may be claimed or designated as a ""plato nacional"", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim "ceviche" as their national dish. Stews of meat, plantains, and root vegetables are the "platos nacionales" of several countries in Central America, South America, and the Caribbean: Colombian "ajiaco", as well