Inyama 🥩 and Potato Wedges

Wash and peel the potatoes, then cut them into wedges.

In a large bowl, mix olive oil, seven colours grill seasoning, roast potato seasoning, mixed herbs, salt, and pepper. Stir well to create a paste.

Add the potato wedges to the bowl and toss until they are fully coated with the seasoning paste.

Bake the Potato Wedges:

Preheat your oven to 400°F (200°C).

Spread the seasoned potato wedges evenly in a single layer over a large baking sheet lined with nonstick foil or parchment paper.

Bake for 35-40 minutes or until the wedges are golden and cooked through, turning them halfway through for an even crisp.

Cook the Inyama 🥩 (Meat):