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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.
Other foods that are equally nourishing among the Ndebele are isathiyane (porridge of fresh milk), umxhanxa (whole maize boiled in melon soup, inkovu, amatshakada (umqgutshu), inkobe, amakhomane, amathanga, amakhabe and others. There are seasonal foods during summer/autumn (ekwindla).