Umamba

Umamba is a term originating from South Africa, specifically within Zulu and Xhosa cultures. It refers to the rib area of an animal, particularly beef. The term is commonly used in butchery and culinary contexts to describe cuts of meat taken from this region. The meat from the umamba area is often known for its rich flavor due to the presence of bones and marrow. Preparation methods vary, and umamba can be grilled, stewed, or roasted depending on local traditions and personal preferences.