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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.
Madagascar Food reflects the culinary interests of people belonging to various cultures, such as the Arabs, the Indonesians, the African, the French, and so on. The traditions of the ethnic groups of Madagascar have also played a major part in the evolution of Madagascar food.