There are several regional variations in name and ingredients, for example, in Mali it is called "zaamè" in Bamanankan. The dish's most common name of "Jollof" derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as "ceebu jën" or "benachin". In French-speaking areas, it is called "riz au gras". Despite the variations, the dish is "mutually intelligible" across the regions and has become the best known African dish outside the continent.