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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 East Africa, dishes are often made with pork, oranges, lemons, limes and pineapple. Corn, tomatoes and chili peppers are also used in this region's cooking. Many curry dishes are influenced by meals made by Indian and British settlers. Grains and vegetables are the base of most East African meals. Learn more about Africa