What You Need to Know
The method relies on indirect thermal conduction through heated stones, while the moisture‑rich umqombothi promotes collagen hydrolysis and proteolytic enzyme activity. The surface undergoes Maillard browning, producing melanoidins that give a characteristic roasted flavor and color. The combination of moderate heat and enzymatic action yields tender, nutrient‑rich meat with a distinctive aroma.
The Science
Primary Reaction
Maillard reaction, collagen denaturation, proteolytic hydrolysis