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uphu

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The answer UPHU has 0 possible clue(s) in existing crosswords.

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The word UPHU is NOT valid in any word game. (Sorry, you cannot play UPHU in Scrabble, Words With Friends etc)

There are 4 letters in UPHU ( H⁴P³U¹ )

To search all scrabble anagrams of UPHU, to go: UPHU?

Rearrange the letters in UPHU and see some winning combinations

3 letters out of UPHU

HUP

2 letters out of UPHU

UH UP

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Definitions of uphu in various dictionaries:

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Uphu might refer to
Ugali is a type of cornmeal porridge made in Africa. It is also known as nshima, pap, phutu, sadza, and other names. It is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.Ugali (when it is cooked as porridge, it is called uji) is usually served with salad. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.The traditional method of eating ugali (and the most common in the rural areas) is to roll a lump into a ball with the right hand, and then dip it into a sauce or stew of vegetables or meat. Making a depression with the thumb allows the ugali to be used to scoop, and to wrap around pieces of meat to pick them up in the same way that flat bread is used in other cultures. Leftover ugali can also be eaten with tea the following morning.Ugali is relatively inexpensive and thus easily accessible to the poor, who usually combine it with a meat or vegetable stew (e.g. sukuma wiki in Kenya) to make a filling meal. Ugali is easy to make and the flour can last for a considerable time in average conditions.

Uphu might refer to

Ugali is a type of cornmeal porridge made in Africa. It is also known as nshima, pap, phutu, sadza, and other names. It is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.Ugali (when it is cooked as porridge, it is called uji) is usually served with salad. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name.The traditional method of eating ugali (and the most common in the rural areas) is to roll a lump into a ball with the right hand, and then dip it into a sauce or stew of vegetables or meat. Making a depression with the thumb allows the ugali to be used to scoop, and to wrap around pieces of meat to pick them up in the same way that flat bread is used in other cultures. Leftover ugali can also be eaten with tea the following morning.Ugali is relatively inexpensive and thus easily accessible to the poor, who usually combine it with a meat or vegetable stew (e.g. sukuma wiki in Kenya) to make a filling meal. Ugali is easy to make and the flour can last for a considerable time in average conditions.

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