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Africa

Countries such as Somalia, Ethiopia, and Eritrea were introduced to pasta from colonization and occupation through the Italian Empire, in the nineteenth and twentieth centuries. Southern Somalia has a dish called suugo which has a meat sauce, typically beef based, with their local xawaash spice mix. In Ethiopia, pasta can also be served over injera, where it is also eaten with hands instead of cutlery. A dollop of bolognese with berbere spice blend can be served on the side.