With a primarily Hindu population, Bali’s food centers around pork. Ceremonial dishes like lawar (a spicy chopped pork, vegetable, and coconut mixture) and babi guling (spit-roasted suckling pig) are the most traditional of Bali’s dishes, but many elements of Indonesian cuisine are also used. Food cooked in Balinese homes can be oily and spicy, but restaurants and hotels often serve more westernized versions that are easier on the belly. For vegetarians, delicious tofu, tempeh, and vegetable dishes are available everywhere. Street food like satay, martabak (an omelette with vegetables or meat inside), and boiled or grilled corn are cheap and sold everywhere. Arak and tuak are the local tipples, made by tapping palm trees, but quality and taste vary greatly.