Then place the meat into the baisan and make sure it's soaking in the water.

Place the meat on the grill and over time turn until it's brown in colour. Then remove the meat and chop into small pieces

Mix the chopped meat pieces with additional salt, onion leaves, rosemary leaves and any preferable spice in the right amounts.

Wait for an hour after placing on the grill. Then remove it and serve with Ugali while hot af.

Wrap the meat and it's ingredients into the aluminium foil. Add about 100ml of water into the aluminium foil and fold slowly to make sure it's preserved inside.