Ginger root isn't the only ginger out there. Malaysia boasts dozens of different gingers, some that are only found in Borneo.
Much of Malaysian Borneo's early history concerns Brunei, an ancient kingdom that sprung up in the 10th century. Like other coastal sultanates, Brunei was a maritime trade empire, specialising in jungle products found no where else. Critical to this trade system was Borneo's indigenous communities, which are still thriving today.
Pison Jaujip is one of Sabah's most famous content creators. He runs Ropuhan Di Tanak Wagu, or Bachelor's Kitchen, where he teaches people to cook traditional Sabahan foods. His efforts are helping to document a cuisine that is fast-changing.
Vicky Chong, meanwhile, runs Walai Dahai Corner in Kota Kinabalu, where she runs classes on traditional Dusun foods. She sits down with us to share the stories behind classic heritage foods, many of which are rooted in survival.
Resources and References
A History of Malaysia (2016), Barbara Watson Andaya, Leonard Y. Andaya
Borneo: The History of an Enigma (2026), Olivier Hein
Druce, Stephen C and Nani Suryani Haji Abu Bakar. 2023. Brunei and the World Since 1984. Routledge Handbook of Contemporary Brunei, pp. 100-117. eds. Ooi Keat Gin and Victor T. King. London: Routledge.
Ji, F. (2018). The Chinese Kongsis in West Borneo: the Rise of the Chinese in Global Trade in the Early and Mid-19th Century [Brandeis University]. https://doi.org/10.48617/etd.853
Charles Spence, Ginger: The pungent spice, International Journal of Gastronomy and Food Science, Volume 33,2023, 100793, ISSN 1878-450X, https://doi.org/10.1016/j.ijgfs.2023.100793
Credits
Hosted by Dr Noby Leong and Philip Gibson
Produced by Dr Noby Leong and Philip Gibson
Sound Design by Jack Barr
Satay? Okay! is produced by Kopi Productions Limited and supported by the Golden Chopsticks Scholarship, by the Oxford Cultural Collective Trust
