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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.
About the food of Comoros. Comoros is made up of three small islands off the southeast shores of Africa. While the food is consistent with many mainland African foods (lots of plantain, coconut, banana leaves, and cassava), the inhabitants also enjoy a bounty of seafood including lobsters, crabs, and fish.The ânational dishâ of Comoros is Lobster a la vanille (or Lobster with vanilla sauce).hile the food is consistent with many mainland African foods (lots of plantain, coconut, banana leaves, and cassava), the inhabitants also enjoy a bounty of seafood including lobsters, crabs, and fish. The ânational dishâ of Comoros is Lobster a la vanille (or Lobster with vanilla sauce).