Culinary

Kelakai is a wild fern that grows naturally in peat bogs, freshwater areas, and scrub forests across Kalimantan. For generations, this plant has been part of the daily lives of local communities, especially in Central Kalimantan. Though it grows untamed in wetlands and along riverbanks, kelakai holds a steady and meaningful place at the dining table, valued not only for its taste but also for its nutritional benefits.

Belonging to the fern family, kelakai is recognized by its long stems and elongated leaves with slightly serrated edges. Its roots are fibrous, anchoring the plant firmly in soft, waterlogged soil. The stems are green and jointed, sometimes appearing slightly slimy when freshly harvested from the swampy ground. The most commonly collected part is the young shoot, usually about 5–15 centimeters long. These tender shoots are fragile, soft, and easy to cook, while the older stems become tougher and less desirable for daily dishes.

Local people distinguish between two main types of kelakai: green and red. Among these, the red variety is more popular, largely because of its higher iron content. Scientific studies have shown that kelakai is rich in vitamins A and C, calcium, beta-carotene, protein, and essential minerals such as potassium and phosphorus. It also contains beneficial plant compounds, including flavonoids and phenols. These nutrients make kelakai a valuable vegetable, particularly in areas where food choices may be limited and communities rely on locally available plants.

Iron, one of kelakai’s key nutrients, plays an essential role in producing hemoglobin and red blood cells, which carry oxygen throughout the body. Because of this, kelakai is often associated with helping to prevent low iron levels. In Central Kalimantan, it is commonly consumed by pregnant women and women after childbirth as part of their regular meals. Although it is not considered a medical treatment, it supports overall health when included in a balanced diet.

Beyond iron, kelakai also contains antioxidants derived from compounds such as flavonoids and beta-carotene. These substances help protect the body’s cells from damage caused by free radicals. Some research has suggested that kelakai may have antibacterial and anti-inflammatory potential. However, for most people, kelakai is appreciated simply as a nutritious and accessible daily vegetable rather than a medicinal plant.

The importance of kelakai is clearly reflected in the way it is prepared and eaten. In Central Kalimantan, it is not regarded as a rare or ceremonial dish, but as a common ingredient in everyday cooking. One well-known traditional Dayak dish is juhu kelakai, a simple vegetable preparation cooked with basic seasonings and served in many homes. The natural flavor of the fern is allowed to stand out, highlighting its freshness.

Kelakai can also be prepared in various other ways. It is often stir-fried with corn and garlic, creating a savory and slightly sweet combination. In recent years, it has even been transformed into crispy kelakai chips, showing how traditional ingredients can be adapted into modern snacks. These variations demonstrate the plant’s versatility while maintaining its connection to local culinary traditions.

Today, kelakai is no longer limited to home kitchens. It is increasingly developed into drinks, powdered products, and even desserts. This innovation shows its potential in modern cuisine while still respecting local knowledge and sustainable harvesting practices. Because kelakai grows wild and naturally in wetland ecosystems, it can be collected wisely without intensive cultivation, helping preserve both the environment and cultural food traditions.