Inyama
Inyama is a type of fermented meat product common in parts of Southern Africa, particularly among the Shona people of Zimbabwe. It is typically made from beef, but other meats such as goat or pork can also be used. The process involves cutting the meat into strips and allowing it to dry and ferment naturally, often with the addition of salt and sometimes spices. This fermentation process preserves the meat and imparts a distinctive, often pungent, flavor and aroma.
Traditionally, inyama is dried in the sun or a cool, dry place. The fermentation can take several
Inyama is often rehydrated and cooked before consumption, frequently added to stews or served as a relish.