Red snapper on a bed of mashed sweet potatoes and spinach

Sounds fancy but it’s really very simple.

What I like about it is the salty-sweet combination. The sweet mash potatoes contrasted with the salty veggies and fish — hmmm hmmmm! If you like salty-sweet combinations you’ll like this, if not, replace the sweet potatoes with regular ones and it will still be a nice meal.

sweet potatoes with a couple of new potatoes and some salt

I added a couple of regular potatoes to the sweet potatoes on purpose to make the texture better when I mash later. Sweet potatoes mashed on their own don’t have the greatest texture. That’s just my opinion though, I’m sure there are people out there who like it just as it is (^_^)   

the wilting spinach, I bought it four days earlier. I usually blanch and freeze but I was feeling a bit lazy this time. Wash and cut and cook in a bit of garlic.
3 cloves garlic, grated, in the cooking pot with oil and some water. Once the garlic gets a bit milky like in the photo add the shopped spinach and salt to taste.
red snapper defrosting
red snapper cooking. I salted it lightly and fried in a pan with very little oil
when the potatoes are cooked, drain and mash

Husband Rating: ★★★★★★★★☆☆

I like salty-sweet combos. What salty-sweet combinations have you tried and liked? or not liked?

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!

4 thoughts on “Red snapper on a bed of mashed sweet potatoes and spinach

  1. I also recently discovered a love for salty-sweet combinations! 🙂 I suppose you can consider the breakfast sweet potatoes with an omelette as a salty-sweet combination… My aunt made a sausage-sweet potato pie for her KCSE many years ago that was good. I also like for mahamri as an accompaniment to stews when eating leftovers for lunch
    And I know some Moroccan and Indian meat dishes that have fruit in them. E.g. lamb and prunes; chicken with quince in it- both of these were amazing.

  2. Sorry it took a while to get back to you. I’ve included a recipe for Lamb korma which I found on another Kenyan cooking blog (it’s Indian) and one for lamb tagine with prunes which is Moroccan. I think maybe the 2 dishes might be somewhat similar except for the spices used? They slow cooking dishes though- Good luck!


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