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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.
Food. The Zulu culinary repertoire encompasses some forty dishes, mostly vegetarian (although the Zulus love meat). Maize, tubers and pumpkin are mostly eaten in different forms. Tomatoes, cabbage and onions are popular when available.Eating is hygienic, each member using his own plate and utensils.rewing of beer is the duty of the women. Coarse sorghum and maize is steeped in water for a day. On the second day, it is boiled and dry sorghum added and the mash allowed to cool. On the third day the brew is filtered through a sieve and served and consumed on the same day.