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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.
In West Africa, it is common to mix seafood with other meats and serve them alongside starches. Goat is the most common meat source. Soups and stews are often accompanied by yams or cassava. Western African food is typically very spicy and often incorporates peanuts and chili peppers.