Sago Linut is a traditional dish that holds a special place in the culinary heritage of Sarawak, particularly among the Indigenous Dayak communities. This humble yet meaningful staple is commonly served during traditional ceremonies, community gatherings, and festive feasts, reflecting its deep cultural significance.
The dish is made from sago, a starch extracted from the sago palm. Mixed with water and gently cooked, the sago transforms into a thick, sticky paste with a distinctive gelatinous and chewy texture. Mild in flavour, Sago Linut is intentionally neutral, making it the perfect base for accompanying dishes.
It is traditionally enjoyed by dipping or pairing it with savoury side dishes such as slow-cooked meat stews, spicy sambal, or rich gravies made from meat or seafood. The contrast between the smooth sago and bold, flavourful accompaniments creates a satisfying and uniquely Sarawakian dining experience.
Travellers looking to sample Sago Linut can find it at several well-known eateries in Kuching, including My Village Barok Bistro Restaurant, Tunok Seafood, and Roti Mok by Mira Cake House.
