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Duri: mortar and pestle. Fufu, Ugali or Ampesi: staple African food. Thick porridge-like mixture made by pounding then cooking any one of many starchy plant foods or mixtures of them. Corn, millet, rice, cassava, plantain, green bananas, or varieties of yams may be used.
The Warmth of Food in Africa. Common to most of the continent are meals with little meat, plenty of whole grains and beans, and even more fresh fruits and vegetables. African cuisine may well become the new healthy way of cooking.uisine of Africa. The food of Africa is a combination of local fruit, grains, vegetables, milk and meat products, their own traditions and Arab, European and Asian influences.