Buah kepayang is a valued fruit by the Ibans. It has to be processed to be eaten for some of the chemicals or sap are poisonous. The fruit has to be soaked in water for at least three days before it is ready for cooking.
the processed fruit is often sold in the tamu and is really safe to eat. It can be cooked with chicken or pork or other vegetables like midin.
Usually the fruit, after soaking is salted and the resulting preserved fruit is even more tasty. Because the tree is not easily grown, the fruit is highly valued and when a large number of fruits are picked, they are preserved in salt for future cooking.
Sarawak at one time wanted to be the world's largest exporter of salted kapayang.
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