Tumpi and Lemang for Naik Dango (Dayaknese Thanksgiving)

Every 20th of May, Dayaknese in West Borneo, Indonesia celebrates Naik Dango/Gawai Dayak to give thanks for the blessing of the harvest to Jubata (God). It is an annual massive celebration since 1986. All of Dayaknese in town will gather near the traditional Dayak house (Rumah Betang) to pray towards Jubata. They will also bring their own cooked harvest crops (mainly rice-based product) to eat it together as a Dayaknese society. In these modern days, instead of a plain gathering, Dayaknese also celebrates Naik Dango with traditional performances such as singing, dancing, and playing traditional music instruments.

As an Indonesian staple food, rice is highly appreciated by Dayaknese. The high appreciation are show through their food offering ritual to Jubata. The food offering consists of 3 different types of food such as Bontokng (seasoned rice wrapped with vegetable leaves), Lemang (glutinous rice cooked inside the bamboo), and Tumpi (fried rice cake mixed with brown sugar). In the older days, when there are no cooking utensils, Dayaknese used bamboo to cook Lemang. Bamboo gives an unique flavor to the unseasoned glutinous rice, it is fast, cheap, and the simplest method to cook the glutinous rice perfectly.

To understand the value of Naik Dango, Dayaknese tend to relating the process of makjng food with traditional rituals. Naik Dango consists of 4 steps of ritual, which are: Berjuluk Batutuk, Matik, Nyangahathn, and Family Gathering. Berjuluk Batutuk is a ritual to take rice/glutinous rice from the granary. The rice will be processed either to make Tumpi (by using rice flour) or Lemang (by cooking it inside the bamboo). Matik and Nyangahathn are the praying ritual before everyone can enjoy the thanksgiving meals together at the family gathering.