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 ingredient accompanies fish and sauce in the national dish of Senegal, thieboudienne. So-called "wars" over a dish centered around this ingredient divide (10[1])Nigeria (10[1])and Ghana over the use of certain types of tomato paste. This ingredient is cooked with tomatoes, chilies, onions, and spices in West African jollof. For 10 points, name this staple crop in the Oryza genus with short-grain and long-grain varieties. ■END■