Rice cooked in a base of tomato, pepper, onion and spices, absorbing the sauce as it cooks.
Eaten across West Africa, and the subject of a long-running rivalry between Ghana and Nigeria over whose version is superior. Senegal, where the dish originates as thieboudienne, watches this argument with some amusement.
Ghanaian jollof is typically made with aromatic long-grain rice and has a distinct flavour profile from the Nigerian version.
Do not attempt neutrality on the subject in public. Pick a side, commit, and accept the consequences.