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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.
Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod) â the national dish of Jamaica â fried plantain,  jerk , steamed cabbage and  rice and peas  (pigeon peas or kidney beans). Jamaican cuisine has been adapted by African, Indian, British, French, Spanish, Chinese influences.