Segala Brunei→banar banar semua ada bah!⤴︎

***Embrace the mango season with these traditional recipes*** As we stand on the brink of fruit season, mangoes are currently taking the lead. This succulent, sweet, and sometimes tart fruit is a familiar sight to Bruneians, often grown in our gardens or backyards. ![](https://media.everythingbrunei.com/public/MwJXHqkbi51Q-J9XkmfEt-GP9OT_EsjP8yFx0E9ysZX.jpeg) Local mangoes for sale at a market. PHOTO: RAFI ROSLI Besides eating them ripe, it’s common to enjoy young unripe mangoes by making *sambal *or dipping them in soy sauce mixed with chillies. Whether used in savoury or sweet dishes, young or ripe, mangoes are a versatile fruit deeply ingrained in our culinary culture. Despite their traditional preparation methods, mangoes remain a relevant commodity in modern times, especially with the rise in popularity of mango-based regional dishes like mango sticky rice. Furthermore, mangoes are not just popular for being delicious; they also offer several health benefits, being rich in vitamins A and C, which are essential for maintaining healthy skin and boosting the immune system. Mangoes also contain dietary fibre, which aids digestion and they are a good source of antioxidants, which can help protect against certain types of cancer and heart disease. In this article, we’ll delve into the preparation of unripe mangoes in a different yet still traditional manner, rich in texture and spice. These dishes are crafted by home cook and retired teacher Hajah Mariani, using a variety of mangoes locally known as Mangga Wani. She explained that during mango season, the fruits are also used to make condiments for the national delicacy, *ambuyat.* The sour taste of mango makes it a perfect dip when mixed with dried shrimp, shrimp paste, and bird’s eye chilli. Building on this tradition, the featured dishes are designed to showcase the zesty notes, complemented by spices typical in Malay cooking, as well as the delightful crunch of the unripe fruit, exemplified by Mango *Pajeri* and Mango *Kerabu*. ![](https://media.everythingbrunei.com/public/3j4oAe29mjhm1LX18LOax-sfQoH_1OaElB710BCEHZp.jpeg) Mango Pajeri. PHOTO: ECO PONIES GARDEN **Mango Pajeri** ***Ingredients*** – Unripe mangoes – Curry powder (meat curry + fish curry) – Garlic, onions, and a bit of ginger (pounded or roughly blended) – Four spices: cinnamon stick, cloves, cardamom, and star anise (a small amount) – Palm sugar / brown sugar / white sugar – Salt to taste ***Directions*** Begin the process by heating some oil in a pan over medium heat. Once the oil is hot, add the four spices. Sauté them until they release a fragrant aroma, which will serve as the foundation of the curry’s rich flavour. Next, incorporate the pounded mixture of garlic, onions and ginger into the pan. Continue sautéing until the ingredients are aromatic and slightly browned. With the aromatics ready, it’s time to add the curry powder and sugar. Stir these into the mixture, ensuring everything is well combined. The curry powder will bring depth and complexity, while the sugar will balance the flavours with a hint of sweetness. Now, introduce the unripe mangoes to the pan. Cook them until they begin to wilt, allowing their tartness to meld with the savoury spices. To achieve the perfect consistency, pour a little water into the pan and stir. Let the mixture simmer until it thickens to your desired level. Finally, season the curry with salt, tasting and adjusting as necessary to balance the flavours. ![](https://media.everythingbrunei.com/public/pjAWZqNopf71p16OBxCQu-_XerOd03oLaGG_IdGsVls.jpeg) Mango Kerabu with tumeric leaves. PHOTO: ECO PONIES GARDEN **Mango Kerabu with turmeric leaves** ***Ingredients*** – Unripe mangoes, finely chopped – Turmeric flowers, thinly sliced – Torch ginger flowers, thinly sliced lengthwise – Turmeric leaves, thinly sliced – Red onions, thinly sliced – Bird’s eye chillies, chopped – A bit of dried anchovies – A bit of fish sauce – Salt to taste – Palm sugar or white sugar ***Directions*** Gather the freshest ingredients, starting with unripe mangoes that bring a crisp, tangy flavour, finely chopped to mingle harmoniously with the other elements. Then add the delicate slices of turmeric flowers and torch ginger flowers. Adding the thinly sliced turmeric leaves adds a unique and earthy note to the dish. Meanwhile, red onions and bird’s eye chilies will bring that spicy kick that dances on the palate. Following this, introduce a handful of dried anchovies, as their salty crunch provides a delightful contrast to the fresh ingredients. Drizzle in a bit of fish sauce, an essential element that enhances the flavours with its rich umami depth. Then, season with a touch of salt and sweeten with either palm sugar or white sugar, balancing the taste to perfection. With all the ingredients ready, combine them in a large bowl. Use your hands to gently mix and squeeze the ingredients together, allowing the flavours to meld and create a cohesive, aromatic salad. As the mango season unfolds, with its promise of tangy unripe fruits and sweet, ripe delights, there is a wealth of flavours waiting to be discovered. So, as you stroll through the markets or peruse the refrigerated aisles and catch sight of them, consider picking some up. Make the most of this mango season by trying out new and exciting mango recipes. Who knows? You might just uncover a new favourite dish that will become a tradition in your home for years to come. – Wardi Wasil

Segala Brunei→banar banar semua ada bah!⤴︎

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