Fijian purini

SSecondary consensus Family F · British suet/flour

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Region: Pacific Islands
Era: Not dated yet
Fold: Bun
Cooked: Steamed in tins for 1–2 h, or in banana leaves

Anatomy

Inside

Dough: Wheat doughSteamed pudding; sweet
Made with: Flour, sugar (burnt-sugar version), coconut milk, spices
Cooked: Steamed in tins for 1–2 h, or in banana leaves
Size: About 9 cm across
Note: A borderline case: it stretches the definition of a dumpling.

Not known yet We don’t yet have a photo we can use, a written story, a recipe, a date for its first record, a dated or primary source or a precise place of origin for Fijian purini. What we do have is below, with its sources.

Range

Where

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From Fiji.

Pin · Fiji (Suva) · historical or cultural region, not a town

How sure we are

Evidence

Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.

The grade comes from the project's source report and has not yet been checked source by source. How grading works.

First record No dated attestation found

Notes from the research

A British-colonial steamed-pudding lineage.

This entry is drawn from the World Dumpling Atlas, §7.5, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.

History sources are from the atlas and not yet independently checked.

Family F

Kin

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