Just a month or two before the Gawai Dayak in Sarawak, a lot of "ragi" can be found in the Tamu or native market.
These balls of ragi are home made, usually by some women who have the recipe passed down from their grandmother.
The family recipe is still a family secret according to the local people. It has been said that they cannot tell another person how it is made for fear that their next attempt may be a failure.
The wine yeast balls have to be dried in the sun from time to time to keep it fresh. Any moisture who cause the balls to soften and crumble.
It is very interesting and awesomely magical how one kilo of these rice yeast balls and some rice or fruits can develop into a big jar of rice wine.
Tuak or rice wine can be of great quality if the family has a secret recipe.
There goes the term again, "A Secret Recipe".
(All Photos by Sarawakiana.)
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