• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Flour / Corn Flours / Ufa Woyera

Ufa Woyera

Ufa Woyera is a common everyday flour in Malawai, Africa.

It is is a fine white powdery flour, with a bit of a sheen to it,.

It is made from corn (aka maize), dried and ground that has first had the hull and seed germ are removed through pounding, then the seed germ pounded off, leaving just the pure starch part of the seed.

The seed is then ground.

It is often made at home.

As in the Western world, where white flour is preferred to whole wheat flour, Ufa Woyera is preferred to its wholegrain version, Ufa Ngaiwa, becasue it cooks up both whiter and smoother.

This page first published: May 26, 2005 · Updated: Jun 20, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: African Food

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘I believe in bankruptcy: it gives you the chance to sort things out.’ — Clarissa Dickson-Wright (British food celebrity. 24 June 1947 – )

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.