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| Freshly processed pelanjau, the Dayak almond, ready for consumption. Photo courtesy of the author. |
Known locally as pelanjau, the "Dayak almond" grows wild along rivers in Sosok, West Kalimantan. With its rich flavor and deep cultural roots, this little-known forest nut is one of Borneo's best-kept culinary treasures.
A Gift from the Rivers of Borneo
In Sosok, a small community in West Kalimantan, Indonesia, there grows a little-known forest nut that the Dayak people call pelanjau. The towering trees thrive naturally along riverbanks, untouched by commercial cultivation or plantation farming.
When the fruit ripens, nature takes care of the harvest. The fruit simply falls to the forest floor, waiting for those who know where, and when, to find it.
Why Is It Called the Dayak Almond?
"This is the Dayak almond," says Iin, a member of a Hakka family that has lived in Sosok for generations. The name is not botanical but descriptive, offering outsiders an easy comparison with the familiar almond.
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| Shelling and processing pelanjau, the Dayak almond. Photo by the author. |
Once the smooth outer skin is removed and the hard shell is cracked open, a pale kernel appears inside. Its rich, nutty flavor, balanced by a subtle hint of pleasant astringency, makes it unlike any other nut found in Southeast Asia.
A Forest Food Waiting to Be Discovered
The kernel can be eaten raw, but local Dayak families usually dry-roast it without oil until it becomes fragrant and delightfully crisp.
For generations, pelanjau has been more than a simple snack. It represents the Dayak people's intimate knowledge of the rainforest and its abundant natural foods.
As global interest in indigenous cuisine and sustainable foraging continues to grow, one question naturally arises: could pelanjau, the Dayak almond, become Borneo's next internationally recognized superfood?
Author/ Field Researcher | Masri Sareb Putra
