Wadi , Central Borneo’s Tyipical Culinary | Central Borneo Tourism Information
Friday August 18th 2017

Wadi , Central Borneo’s Tyipical Culinary

 
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In Indonesia, especially in Kalimantan, there are many different kinds of cuisine or specialties from different areas, whether it is a native food from the region or adaptations from other regions. In Central Borneo, there are many types of  typical cuisine of the region, and this article is about the typical cuisine that are well known in most parts of Borneo.

That food is wadi. Wadi which usually smells very pungently is a typical food that is usually made from fish (cork fish, catfish, etc.) and pork or wild boar . These foods can be categorized as ‘decay’ foods .

Decay here does not mean simply left to rot, but the meat of fish or pork here before being stored would smeared with secret herbs or powders, which people of Dayak Ma’anyan used to call it sa’mu or called kenta in Dayak Ngaju language.

Sa’mu or kenta is the main seasoning for wadi  made of white glutinous rice first on-roasted until brown and then blended or pounded manually. Today many are making samu  of corn. They say rice or corn better threshed manually.

Basically making wadi is easy. First of all the meat cleaned , then the meat is soaked in a solution of salt water about 5 to 10 hours. Then the meat is removed and drained. Once dry enough, the meat is mixed with samu or kenta. After flattening, the meat can be stored in a jar or a box of glass or airtight plastic. Close tightly and store approximately 3 to 5 days. Especially for pork or boar recommended storage period of more than one week.

Altough it’s relative on easy making it, but the taste may be less tasty or sour even be edible. Therefore, although the theory is simple, only certain people who have expertise in its making process which usually can create the great taste. But basically the secret key lays on soaking the meat in brine and the seasoning.

Wadi is not eaten immediately after completion, but it should be fried or cooked first and then get eaten. For information, fish’s wadi mostly processed by the Banjar, while wadi from pig or boar being processed mostly by the Dayak Ma’anyan and Ngaju.