Nestled deep in the lush, unspoiled rainforests of Borneo lies a fruit shrouded in mystery and tradition—the buah dabai. Often referred to as the “Sarawak olive” or “Borneo olive,” this seasonal gem is beloved by the people of Sarawak, Malaysia. At first glance, one might mistake it for a common olive, with its smooth black skin and oblong shape. But beneath its glossy exterior lies a unique flavor experience that has been treasured for generations.
Harvesting the Hidden Treasure of Borneo
The journey of the buah dabai begins high above the forest floor, where the towering Canarium odontophyllum tree stretches up to 50 meters toward the sky. These magnificent trees take years to mature, producing their prized fruit only during specific seasons.
Harvesting buah dabai is no simple feat. Skilled climbers, often from indigenous communities, carefully scale these giants, handpicking the ripe fruits before they are carefully lowered in woven baskets. Timing is crucial—the fruit must be collected at its peak ripeness, just as it transitions from a deep purple-black hue to a fully mature state. Once plucked, the fruits are immediately transported to local markets, where their limited availability makes them a highly sought-after seasonal delicacy.
Bringing Buah Dabai to Life: From Market to Meal
For those lucky enough to find buah dabai at a bustling Sarawakian market, choosing the right ones requires a keen eye. The best dabai should be plump, firm, and free from bruises. The skin should have a natural sheen, and when gently pressed, the flesh should give slightly, signaling ripeness.
Unlike many fruits that can be eaten straight away, buah dabai requires a special preparation process before it can be enjoyed. Here’s how it transforms from a raw ingredient to a mouthwatering delicacy:
Step 1: Soaking – Unlocking the Creamy Goodness
The buah dabai is never eaten raw. Instead, it undergoes a simple yet magical transformation through soaking. First, the fruits are washed thoroughly to remove any dirt. Then, they are placed in a bowl and covered with warm (but not boiling) water for about 10–15 minutes. This process softens the flesh, making it creamy and rich in texture, similar to butter or avocado.
Step 2: Seasoning – Enhancing the Natural Flavors
Once softened, the buah dabai is typically seasoned with salt or soy sauce to enhance its natural taste. Some prefer a drizzle of dark soy sauce with a pinch of sugar to create a perfect balance of salty and sweet flavors.
Step 3: Enjoying the Taste of Sarawak
At this stage, the buah dabai is ready to be eaten, either by itself or as part of a meal. The creamy flesh melts in the mouth, offering a delicate nuttiness with a slightly tangy undertone, making it an unforgettable taste experience.
Beyond the Basics: Cooking with Buah Dabai
While buah dabai is delicious on its own, Sarawakian kitchens have long experimented with its versatility, incorporating it into both traditional and modern dishes:
- Dabai Fried Rice (Nasi Goreng Dabai)
One of the most popular ways to enjoy buah dabai is by mashing the softened flesh and mixing it into fried rice. The creamy texture blends seamlessly with garlic, shallots, and shrimp paste, creating an umami-packed dish. - Dabai Sambal
The fruit can be pounded into a spicy sambal (chili paste), giving it a rich, smoky flavor that pairs perfectly with rice or grilled seafood. - Dabai-infused Desserts
Surprisingly, some innovative chefs have even experimented with buah dabai in desserts, incorporating it into cakes, tarts, and ice cream for a distinctive Bornean twist.
Where to Experience the Best Buah Dabai in Sarawak
If you’re eager to taste buah dabai at its finest, the best place to experience it is right in its homeland. The towns of Sibu and Kapit are well known for their high-quality buah dabai, and during its peak season, you’ll find it in almost every local market.
More than Just a Fruit: The Future of Buah Dabai
Beyond its delicious taste, buah dabai is also gaining attention for its nutritional benefits. Rich in antioxidants, protein, and healthy fats, it is being explored as a potential superfood. Additionally, its seeds—often discarded—are now being researched for their oil content, which may hold promise for culinary and cosmetic uses.
A Taste of Sarawak’s Heritage
The enigmatic buah dabai is more than just a seasonal delight—it is a symbol of Sarawak’s rich cultural and culinary heritage. Whether enjoyed in a simple home-cooked meal or as part of a gourmet creation, it remains a beloved treasure for those who appreciate the flavors of Borneo.
So, if you ever find yourself wandering through a Sarawakian market, be sure to pick up a batch of these mysterious black gems. Soak, season, and savor—and let buah dabai transport you to the heart of Borneo with every bite.
