Segala Brunei→banar banar semua ada bah!⤴︎

***Once a cherished culinary ingredient for the Dusun in Mukim Lamunin, the kelomok leaves are now a mere echo of generations of traditions*** As residents of Borneo and as Bruneians, we have grown accustomed to the lush embrace of our natural surroundings. Day in and day out, the wild flora gracing the Sultanate surrounds us yet amidst this everyday splendour, there lies a forgotten tale – a narrative of how our communities once depended on these very natural resources for survival. As the sands of time continue to shift, the names and identities of the flora-based ingredients that sustained our ancestors may have faded from our collective memory. Yet, in the face of this forgetting, there remain dedicated individuals among us committed to preserving this ancestral knowledge. Rural and indigenous communities, particularly those residing in the secluded interiors, have displayed remarkable ingenuity in sustaining themselves by harnessing ingredients naturally flourishing in their surroundings. This intrinsic connection with the land and its offerings is what lends uniqueness to Brunei’s culinary heritage as each rural settlement possesses a distinct reservoir of knowledge about the natural world. What might be considered timber to one tribe could very well be a cherished food ingredient for another. ![](https://media.everythingbrunei.com/public/a7BGzl8ANqrUrjrkj2tBG-p8Q83_PB5YBGG5UFDBMWe.jpeg) Kelomok leaves being used to wrap cassava. PHOTO: EYON UKOI Meet the *daun lemak–lemak*, or as the Dusun community in Mukim Lamunin, Tutong fondly calls it,* daun kelomok. *Scientifically known as *Ficus Schwarzii Koord*, this midstorey or subcanopy tree has long been prized for its edible fruit and sturdy wood, which finds purpose in the construction of homes. According to Eyon Ukoi, who runs a community-based farm-to-table initiative in Tutong, this humble yet extraordinary plant has been an integral part of her community’s cuisine for generations, a culinary legacy passed down by her 84-year-old mother, Aning Sinak. “These leaves have a magic touch in our cooking. We use them to wrap cassava, transforming a simple root into a fragrant delight through steaming. “The leaves infuse the cassava with a delightful aroma, enhancing its natural sweetness,” Eyon shared, noting how the leaves are used in other local delicacies such as *tapai* (fermented rice cakes). ![](https://media.everythingbrunei.com/public/VS3B3PEThs-nJZi-aO7WL-YX9CHa6BwyK8H1x6wxMzz.jpeg) Students preparing some of the greens used in traditional Dusun cooking. PHOTO: WARDI WASIL Like the cassava, the leaves are used to enfold the *tapai*, imbuing it with a subtle sweetness. Alternatively, they are also put on top cooked rice, to add a delicate sense of flavour to a simple meal. “Their purpose is to diversify the food during that time. Because back then, there were no products like today, such as sauces or food seasonings,” she continued, further describing the added flavour as creamy and akin to coconut milk. Frequently served alongside the steamed cassava wrapped in *kelomok* leaves are the young leaves of the cassava plant, widely used as vegetables in rural villages. While the steamed cassava stands as a sweet delicacy, these tender cassava leaves are used for savoury dishes. ![](https://media.everythingbrunei.com/public/C7FuZIL9H00txgFMx1AQ8-HzG7xUDTt2r_OsLWCpqWs.jpeg) The kelomok leaves add some aromatic sweetness to dishes. PHOTO: EYON UKOI “One of the traditional village dishes is cassava leaves cooked with chicken in coconut milk. This dish is usually served during family gatherings, communal work, and so on. “The cassava leaves cooked with chicken were traditionally prepared using freshly grated coconut milk.” Eyon said the *kelomok* leaves are rarely found markets or local stores. Their scarcity leads her to believe that knowledge about *kelomok* leaves as a culinary ingredient, not only among local Bruneians but also among other indigenous tribes, might be scarce. “We can see that our community’s culinary traditions were derived from the plants found in the surrounding villages during that time. “We need to preserve these forest resources so that the culinary heritage known only to the older generations is preserved and shared, ensuring it does not fade away,” she added. – Wardi Wasil

Segala Brunei→banar banar semua ada bah!⤴︎

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