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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.
Meat, both wild and domesticated, is a common part of the Zulu cuisine. Meats are often roasted whole on a spit or added to vegetable-based broths or porridge. The roasted meat is served in large, rectangular wooden pans called ugqoko.Livestock animals eaten include goats, chickens, cows, sheep and pigs.he repeated use of the cooking pot is said to add special flavors to every meal cooked in them. Although many Zulu people eat farmed produce like pumpkins and tomatoes, they have a history of foraging native foods such as umfino (wild spinach), amadumbe, cassava and Jew's mallow.