Jambalaya

• Origin: Senegal
• Common Ingredients: long-grain rice, tomatoes, chilis, onions, spices, other vegetables, and meat

Jollof, or jollof rice, is a rice dish from Senegal, West Africa. It is typically made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. Regional variations are a source of competition among the countries of West Africa, and in particular between Nigeria and Ghana; in the 2010s this developed into a friendly rivalry known as the "Jollof wars". In French-speaking West Africa, a variation of the dish is known as riz au gras. The Senegalese version, thieboudienne, has been recognized by UNESCO as an intangible cultural heritage dish.