This ingredient is cooked with salt and peanut butter in a Zimbabwean dish called mupunga unedovi. A northern Nigerian swallow dish made by smoothing and wrapping this ingredient is called tuwon shinkafa. In Ghana, this ingredient is cooked with another ingredient called waakye (“WAH-chay”) and served alongside dried sorghum leaf sheaths. Ogun State grows a variety of this ingredient that serves as the foundation for a Yoruba dish called ofada. A (*) "broken" form of this (10[1])ingredient (10[3])accompanies fish and sauce (10[2])in the national (10[1])dish of Senegal, (10[2])thieboudienne. (10[1])So-called "wars" (10[1])over a dish (10[1])centered on this (10[2])ingredient divide (10[1])Nigeria (10[1])and Ghana (10[2])over the use of certain types of tomato paste. This ingredient (10[1])is cooked with tomatoes, (10[1])chilies, onions, (-5[1])and spices in West African jollof. For (10[1])10 points, (10[1])name this staple crop in the Oryza genus with short-grain and long-grain varieties. ■END■ (10[1])