A FOOD TRADITION

Kedayan Cuisine

Kedayan cuisine is the food tradition of the Kedayan, a Bruneian Malay-related community found especially in Brunei’s rural districts and neighboring northern Borneo. It is grounded in rice farming, freshwater fish, home gardens, sago and cassava, with coconut, chilies, aromatic herbs and fermented or preserved ingredients supplying flavor. Everyday cooking commonly uses boiling, steaming, grilling over fire and pounding ingredients into sambal-like relishes; leaf-wrapping and rice fermentation are also characteristic wider Bornean practices. Examples associated with Kedayan foodways include ambuyat, kelupis (leaf-wrapped glutinous rice) and tapai, although these are shared regionally rather than exclusive markers. The tradition is best catalogued as an ethnic cuisine within Brunei’s broader culinary landscape.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.