Pumpkin is easily grown in the ulu and a big fruit can really feed a large family.
When the farmers return home, they pick a fruit or two for their meals for a few days.
Once home the pumpkin is washed and the skin cut off. The pumpkin is then chopped into cubes to be "boiled" with pounded ikan bilis,onions, garlic, chllies and some ginger . The slow simmering of the pumpkin often create a very nice caramelization because there is a lot of organic sugar in the fruit.
"Boiling" is an Iban culinary term which means preparing a correct amount of soup base for the dish. It is an oil-less method of cooking. Many Iban dishes are cooked this way.
The photo above shows the dish ready to be served after only half an hour of slow simmering.
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