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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.
Food in Africa. The African continent is home to people form hundreds of different tribes, ethnic and social groups. No wonder all this variety shows in African cuisine all the way through the ingredient used to the preparation and cooking techniques.he food of Africa is a combination of local fruit, grains, vegetables, milk and meat products, their own traditions and Arab, European and Asian influences. Eating habits of the different African regions vary greatly.