Most longhouse people plant sayur keladi, the yam leaves which they can cut for vegetables. Yam or taro is easy to plant and it grows best in soggy ground, and even hill slopes. Sometimes it is grown in abandoned padi land, which is now plentiful as most Ibans have switched to the cultivation of oil palms.
Sayur keladi is a dish that is popular not only among the Ibans but among all the diverse races of Sarawak. So it is a common popular local dish.
The stems of the taro are meticulously peeled and cleaned and then cut into finger lengths. A generous amount of dried prawns is soaked and pouned with chillies, garlic, onions and ginger. This mixture is sauteed in oil. And then the cut vegetables are given a heat through. Water or just a small amount of santan is added. Cook until the vegetables are soft.
It is a welcome dish for almost all Sarawakians.
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