Ingredients:
- 1 medium bunch of fresh sweet potato leaves, trimmed
- 5 cups water
- 2 medium tomatoes, sliced or quartered
- 1 medium onion, minced 1 thumb-sized piece of ginger, minced
- Juice of 1 lemon
- 1 tablespoon olive oil
- 3 tablespoons soy sauce or tamari
Method:
In a small bowl, combine ginger, lemon juice, olive oil and soy sauce/tamari.
Heat water in a pot, bring to a boil, add sweet potato tops and blanch for 30 seconds. Drain. Transfer to a serving dish.
Pour the lemon juice mixture over the blanched sweet potato tops, add tomato slices and onions and mix well. Serve.
This dish is traditionally served with freshly-cooked, piping-hot white rice.