Food

Kumala: Fijian Purple Sweet Potato

Aileen Torres-Bennett

Kumala

Kumala is now in season in Fiji. It’s a local sweet potato with a white outside and purple inside. I’ve also eaten it in Tonga. It’s pretty food, and it has the health benefit of fiber.

I sliced up a couple kumalas, drizzled olive oil on them, and baked at 350 deg. F for 20 to 30 min. the other night. They make for a colorful and nutritious side dish.

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Published by Aileen Torres-Bennett

Aileen Torres-Bennett is a writer with a master of science degree in journalism from Columbia University in New York City. She has written for AP, Reuters and Travel + Leisure. Aileen is also an artist. All content on her site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on the site should credit Aileen Torres-Bennett and link to the site.