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I believe they are different. Kumala (in Fijian) is very different than a yam. Yams and uvi are more tubular, and the skin will slip off after cooking and kumala is more bulbous. Google shows different pictures than what I remember, showing kumala closer to taro (dalo in Fijian).
I believe they are different. Kumala (in Fijian) is very different than a yam. Yams and uvi are more tubular, and the skin will slip off after cooking and kumala is more bulbous. Google shows different pictures than what I remember, showing kumala closer to taro (dalo in Fijian).