Ayam pansuh

Ayam Pansuh is a traditional dish from the Borneo region, specifically popular among the Iban community. The dish is also commonly known in Malaysia and Indonesia. The name 'Ayam Pansuh' is derived from the words 'Ayam' meaning chicken and 'Pansuh' referring to the cooking process where ingredients are cooked in a bamboo tube.

Preparation and Cooking

The main ingredients of Ayam Pansuh are chicken, lemongrass, tapioca leaves, salt, and water. The chicken is first cut into pieces and mixed with the other ingredients. This mixture is then stuffed into a bamboo tube and cooked over an open fire. The bamboo tube not only serves as a cooking vessel but also imparts a unique flavor to the dish. The cooking process for Ayam Pansuh is time-consuming and requires skill, as the bamboo tube must be turned regularly to ensure even cooking and prevent the food from burning.

Cultural Significance

Ayam Pansuh is not just a dish, but a significant part of the Iban culture. It is often prepared during special occasions and festivals such as Gawai Dayak, a harvest festival celebrated by the Dayak people in Sarawak, Malaysia. The dish is believed to have medicinal properties and is also served as a comfort food.

Variations

While chicken is the most common ingredient, Ayam Pansuh can also be prepared with other meats such as pork, fish, or venison. The use of different meats results in a variety of flavors, making Ayam Pansuh a versatile dish.

See Also

• Bamboo Cookware
• Iban people
• Gawai Dayak
• Cuisine of Malaysia
• Cuisine of Indonesia