The D’Drift Team
KANOWIT, March 2: Get your mind out of the gutter, folks—this jungle produce, which bears an uncanny resemblance to a man’s crown jewels, is not what you think it is!
Have you ever stumbled across this curiously phallic-shaped jungle oddity and wondered what it tastes like?
Despite its eye-catching and unmistakable shape, it remains a bit of a mystery, even to the local Ibans. While many may have heard of it, few have actually had the chance to taste it.
Given how rare it is to find, you’d expect it to come with a hefty price tag, but surprisingly, it is quite affordable. So, what exactly is it? Well, this is where we explore the ‘root’ of it.
At a market here, the vendor, Margaret, who sold this jungle produce, said it is the root of a Pantu palm or wild bitter palm. However, the family of the current operator of Benjamin Angki Homestay, Frank Klukok, believed that this was the palm shoot of a Pantu palm.
Regardless of whether it is the root or shoot of the palm, one thing both agreed on is that it is edible and it packs a bitter punch.
Margaret, who gathered it from the forest with her husband, said the jungle produce has a medicinal element to it.
For those with low blood pressure, it is advisable to consume this in moderation. Conversely, those with high blood pressure might benefit from incorporating it into their diet, as it is known to have properties that help lower blood pressure.
The way to cook this unique jungle produce is to first remove its tough external layer. The interior part is then sliced further into smaller pieces. These soft pieces can be fried with belacan (shrimp paste) or ikan bilis (dried anchovies) or boiled in soup with other protein ingredients.
Frank’s family prepared the dish using both shrimp paste and dried anchovies, giving it a unique, rich flavour. While this combination could not entirely mask the plant’s natural bitterness, it was not overwhelming—instead, it added a subtle depth that enhanced the overall flavour.
Surprisingly, the bitterness was not off-putting in the slightest—it balanced the other ingredients perfectly, creating a dish that was both intriguing and complex. By the time it was served, the flavours had melded beautifully, transforming what might have been an acquired taste into an unexpectedly exotic and delightful dish.
It may not be a hit at the dining table, but everyone appreciated its distinct taste. — DayakDaily
