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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.
West Africa. Coastal parts of West Africa use seafood in stews and marinades, with other ingredients such as tomatoes, ginger and hot peppers. Tropical fruits such as coconuts, bananas and melons are popular.hroughout most of the continent, African food is heavily based in starch. Common African starches include sorghum, ground millet, cornmeal, potatoes, yams and rice.