Orange-fleshed sweet potatoes baked until caramelized and tender. A simple, naturally sweet Fijian staple root vegetable.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
-
1
Preheat oven to 200C or prepare a bed of hot coals.
-
2
Scrub sweet potatoes clean and prick with a fork.
-
3
Rub with coconut oil and sprinkle with salt.
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4
Bake for forty-five to sixty minutes until very soft when squeezed.
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5
Split open and serve with a drizzle of coconut cream.
Did You Know?
Kumala varieties in Fiji range from white to deep purple flesh, each with distinct sweetness levels.
Chef's Notes
Equipment Tips
- oven or fire pit
- fork
Garnishing
coconut cream drizzle
Accompaniments
miti sauce, fish
The Story Behind Kumala
Kumala (sweet potato) is one of the oldest cultivated crops in the Pacific, with archaeological evidence suggesting it arrived from South America via Polynesian voyagers centuries before European contact. In Fiji, kumala is grown in every village garden and is second only to cassava as a staple starch.
On the Calendar: Kumala is eaten daily, baked in earth ovens, boiled, or roasted over open fires. It is a staple of both everyday meals and feast preparations.
Then & Now: Sweet potato cultivation has expanded in Fiji as nutrition awareness grows, since kumala is richer in vitamins than cassava. Orange-fleshed varieties are now promoted for their vitamin A content.
Legacy: Kumala connects Fiji to the ancient Polynesian voyaging networks that distributed crops across the vast Pacific Ocean.
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