Gently sauté’ the onion, garlic, chili and ginger in the margarine for about 5 minutes. Add the stock and sweet potato and simmer until soft and tender – about 15-20 minutes.

Blend in a food processor, pour into a pot and stir in the soy sauce. Fry the cubed Polony in a little bit of oil until crispy and set aside.

Serve garnished with fresh coconut shavings, Polony and a few sprigs of coriander.