GAWAI FESTIVAL

Gawai Dayak is a festival celebrated by Dayaks in Sarawak and West Kalimantan which is officially public holidays on 31 May and 1 June every year in Sarawak, Malaysia. It is both a religious and social occasion.
The word Gawai means a ritual or festival whereas Dayak is a collective name for the native ethnic groups of Sarawak and neighboring Indonesian Kalimantan who are the Iban also known previously as Sea Dayak and the Bidayuh people also known as Land Dayak and the Orang Ulu (inclusive of Kayans, Kenyahs, Lun Bawangs, etc.). Thus, Gawai Dayak literally means "Dayak Festival".

The idea for Gawai Dayak started war back in 1957 in a radio forum held by Tan Kingsley and Owen Liang, a radio programme organiser. This generated a lot of interest among the Dayak community. Up till 1962, the British colonial government refused to recognize the Dayak Day but instead called it the Sarawak Day. Gawai Dayak was formally gazetted on 25 September 1964 as a public holiday in place of Sarawak Day after the formation of the Federation of Malaysia. It was first celebrated on 1 June 1965 and became a symbol of unity, aspiration and hope for the Dayak community. Today, it is an integral part of the Dayak social life. It is a thanksgiving day marking a bountiful harvest and a time to plan for the new farming season or other endeavors ahead.

Dayak would visit their friends and relatives on this day. Such visit is more commonly known as "ngabang" in the Iban language. Those too far away to visit would receive greeting cards or wishing gawai greetings via radio broadcasting in this modern time. If there is a formal invitation to visit, the guest welcoming (ngalu pengabang) procession will be performed by the inviting longhouse.The mode of celebration varies from place to place. Preparation starts early. In fact, after the longhouse agrees to hold a big festival, the Dayaks may need to plant paddy in farms adjacent to each other and to implement a labour-exchange program called "bedurok" which is meant to ensure getting enough paddy at the end of the year in readiness for the big feast.

First of all, tuak (rice wine) which is the traditional drink of Dayaks is brewed at least one month before the celebration obviously using the glutinous rice from the recent bountiful harvest mixed with home-made yeast for fermentation. The Ibans also make a stronger alcoholic drink called "langkau" which is equivalent to vodka whereby a fermented tuak is heated up with fire to vaporize the alcohol which is then cooled with water and collected in a container. Among the Bidayuhs, this is called "arak tonok" which means burnt spirit.
The longhouse itself may be cleaned, repaired and repainted by cooperation (gotong-royong in Malay) among the longhouse dwellers, if necessary in time for the celebration. The longhouse itself is constructed in a unique way as a living home and ritual place of worship with the main tiang pemun post and the designated start point of all building materials . So, this architecture must be maintained intact. Timber and wooden materials may be obtained from nearby forests if still available. Otherwise, these have to be bought from towns.

Just before the gawai, traditional cake delicacies are prepared from rice flour mixed with sugar like sarang semut" (ant nest cake), "cuwan" (molded cake) and "kui sepit" (twisted cake) which can last long while kept tight inside a jar because they are deep-fried until hardened but quite brittle when eaten. As the celebration nears, "penganan iri" (spherical-shaped cake) is made because this one cannot last long as it still contains moisture.

As the big day approaches, everyone will be busy with general tidying up, grave visiting, paddy drying and milling, collecting and preparing foods for the festival and final house decoration where necessary.
A visit to clean the graveyard is conducted and offerings made to the dead before the actual festival. After the visit, it is important to bathe before entering the longhouse to ward off bad luck.

Before milling the paddy, it needs to be sufficiently dry to make the grains stronger by getting off of any moisture and not broken while milling. In the old days, traditional tools like rice miller, rice mortar and winnowing basket are used to turn the paddy into rice. This process is quite lengthy and time-consuming, therefore done in groups. Nowadays, modern rice milling machines are available. Those who do not plant rice now will buy rice from towns if they can afford to do so.Before the Gawai eve, the longhouse folks may organize a hunting or fishing trip if forest is still available in the rural areas to get wild meats and fish from rivers or even seas if nearby. Both can be preserved with salt in a jar or smoked over the firewood platform above the cooking earth in the kitchen, in waiting for the coming feast.

On the Gawai Eve, people will take sago, aping, sawit or coconut palm shoots which are mostly for making soup with meats and collect other vegetables like the wild miding fern, fiddlehead fern, bamboo shoots, tapioca leaves and Dayak round brinjals from nearby jungles, farms or gardens early in the morning.Upon their return, some poultry and chickens will be slaughtered for the festival. Some of their meats will be cooked in middle-aged thin-wall bamboo logs to make the traditional dish called "pansoh" or "lulun" in the Iban language. The meats will be first mixed with traditional herbs like lemon grass, ginger, bungkang leaves and salt to taste before putting them into the bamboo logs.

Some glutinous rice is cooked in bamboo logs to get the special aroma from the bamboo and thus delicious to be served with the meat cooked in a bamboo log. Normal rice will be cooked using pots at the kitchen with fire made from wood. The fire wood will give the cooked rice a distinctive aroma. Some Dayaks especially Orang Ulu may wrap up rice in the "long" green leaves before steaming it inside a pot in order to get a special aroma. Nowadays, rice is cooked using a gas stock or rice cooker with several pandan leaves put in to give a delicious smell. Therefore, nowadays Dayaks may have both types of the cooking facility with the modern one inside the kitchen while the traditional one just outside the kitchen to let the smoke out of the family room.

Meanwhile in the longhouse, highly-decorated mats will be laid out on the gallery which runs through the entire length of the longhouse for guests to sit on. There are various types of Dayaks' traditional hand-woven mats which are used for seating guests, These are the reed mat woven with colourful designs, "lampit" rattan mat, "bidai" tree bark mat and "peradani" mat. The walls of most family rooms and gallery are decorated with traditional blankets like the woven Pua Kumbu or tied cloth ("kain kebat") which are made with unique Dayak designs. The women are very much keen to showcase their hard labour of mat-making and hand-weaving during the festival. Even some wonderful traditional baskets can be seen during the gawai.

The celebration starts on the evening of 31 May.
In most Iban longhouses, it starts with a ceremony to cast away the spirit of greed (Muai Antu Rua), signifying the non-interference of the spirit of bad luck in the celebration. Two children or men each dragging a winnowing basket (chapan) will pass each family's room. Every family will throw some unwanted article into the basket. The unwanted articles will be tossed to the ground from the end of the longhouse for the spirit of bad luck.Around 6 pm or as the sun sets, an offering ceremony (miring or bedara) will take place, normally at every family room. Before the ceremony, ritual music called gendang rayah is performed. Old ceramic plates or containers made of split bamboo skins will be used to put on the offerings to deities. For example, the Iban Dayaks have seven deities whose names are Sengalang Burong (the god of war which is represented by the Brahminy Kite in this world), Biku Bunsu Petara (the great priest second in command), Menjaya Manang (the first shaman and god of medicine), Sempulang Gana with Semerugah (the god of agrriculture and land), Selampadai (as the god of creation and procreativity), Ini Inee/Andan as the god of justice and Anda Mara as the god of wealth [3]. In addition, Iban Dayaks will call upon the legendary and mythical people of Panggau Libau and Gellong, and some good helpful spirits or ghosts to the feast.

The number of offering sets to be prepared may include at least nine sets which are at the four corners of the family room, one each at the kitchen, the rice containing jar, the gallery, the tanju and the farm. Each offering set for festivals normally contains seven traditional items namely the cigarette nipah leaves and tobacco, betel nut and sireh leaves, glutinous rice in hand-woven leave container (senupat), rice cake (tumpi), sungki (glutinous rice cooked in buwan leaves), glutinuos rice cooked in bamboo logs (asi pulut lulun), penganan iri (cake of glutinous rice flour mixed with nipah sugar), ant nest cake and molded cake, poprice (made from glutinous paddy grains heated in a wok or pot), hard-boiled chicken eggs and last but not the least, the tuak rice wine poured over or contained in a small bamboo cup.

After all the offering sets are completed, the Feast Chief thanks the gods for the good harvest, and asks for guidance, blessings and long life as he waves a cockerel over the offerings. The cockerel will then be sacrificed by slicing its neck and its wing feathers are pulled out and brushed onto its bleeding neck after which each feather is placed as sacrifice (genselan) onto each of the offerings sets. The offerings are then placed onto their respective designated locations.

Once the offering ceremony is done, dinner for family is then served at the gallery which is contributed by every family in the longhouse. All the best traditional foods, delicacies and drinks that have been prepared so far are showcased for this family dinner reunion. Relatives and friends are invited to join in this dinner.
Just before midnight, a spirit-welcoming procession (called Ngalu Petara in Iban) up and down the gallery seven times is performed. During this procession, a beauty pageant to choose the festival's queen and king (Kumang and Keling Gawai) is sometimes conducted based on completeness of traditional costume and of course a bit of beauty and handsomeness.

At midnight, the gong is beaten to call the celebrants to attention. The longhouse Chief (tuai rumah) or Festival Chief will lead everyone to drink the Longevity Water (Ai Pengayu in Iban). This is normally tuak and at the same time longhouse dwellers wish each other "Longevity, Wellness and Wealth while living on this world" which in Iban is the famous line of festival greeting of "Gayu-Guru, Gerai-Nyamai, Senang Lantang Nguan Menua" in Iban. Apologies for any past mistakes or quarrels may be made to forgive and forget in order to maintain harmony and peace within the community.

There are many variations of the traditional ngajat dance which basically revolve around the male dance and female dance graceful and precise movements of the body, hands and feet with occasional shouts of battle cry. The famous and common choreography is called rice mortar ngajat dance, warrior dance and hand-combat dance for men while pua kumbu ngajat dance and above gong dance for ladies.A ngajat dance contest may be held during this time at the ranyai tree of life. There are various types of ngajat traditional dance which are performed by ladies and gentlemen as mentioned above. The Iban male traditional dance is meant to show strength and bravery and may imitate the movements of a hornbill which is regarded as the king of worldly birds by the Iban Dayaks. The Iban female dance involves more graceful movements of their body, hands and feet.

For Bidayuh Dayaks, their traditional dances comprises tolak bala (danger repealing) dance performed before the harvesting season to ask for blessing and to protect the community from danger, totokng dance that is performed during the harvest festival to welcome the paddy soul and guests, langi julang ritual dance which is performed at the closing of the harvest festival to thank gods for bestowing good health and rich harvest and the eagle-warrior fight dance to win over a girl as a wife which is usually performed after the harvest season as a form of entertainment for guests of the longhouse with the outstretched hands of the dancers imitate the movements of the eagles as they flap their wings in flight and then they attack each other with the eagle eventually fell unconscious so leaving the warrior as the winner.The ngajat dance is accompanied by a traditional musical set which is made of an engkerumong set (percussion), tawak (big gong), bebendai (small gong) and bedup (drum). The Orang Ulu music is played using the sape. Nowadays, the traditional musics and native songs have been recorded so can be played easily.

Other activities that may follow and extend to the next few days include (blowpipe) sumpit contest, traditional game contest, cockfighting matches (nyabong), mini sports and fun games.
The Dayaks love to rear chickens for food and cockerels for cockfighting which is part of their ritual festivals and their favourite past time. They have recognized many types of the cockerel feathers based on similarities with other birds and fishes, and intimate knowledge to read the luck and fate of the cockerels based on the scales on their feet.Other traditional game competitions include the tuak drinking, arm-wrestling (bibat lengan), small log pulling (betarit lampong), rope pulling (tarit tali) and foot-banging (bapatis) contests.
Mini sports may be organized on the ground during the day e.g. football, sepak takraw (rattan kickball) and futsal which is popular nowadays among the youth. Fun games are organized for adults and children such as running in gunny sacks and balloon blowing.

On the first day of June, homes of the Dayaks are opened to visitors and guests. An open house organized by the Dayak association or non-government organisation is also held on that day or several days afterwards. It is time to showcase their traditional foods and drinks, cultural performances, ritual ceremonies and the Dayak hospitality in general.Normally during gawai, ladies and gentlemen wear their traditional colourful costumes called "ngepan" in Iban especially for welcoming guests before changing to modern clothes. The traditional attire set of Iban gentlemen include a loincloth (sirat or cawat), animal skin protective coat (gagong), headgear with peacock and hornbill feathers (lelanjang), chains over the neck (marik), silver armlets and anklelets along with a shield, sword and spear.

Of course, the body of gentlemen may already be decorated with tribal tattoos (kalingai or pantang in Iban) which signify their life experience and journey. Nowadays, temporary tattoos can be made onto the body just for the celebrations except specific signatures like the frog design on the man front neck and tegulun design on the hand backsides which both indicate someone had successfully chopped off human heads during headhunting or killed enemy during military combats in modern days. However, some designs are based on marine life which are meant for protection and rescue of the wearers if they are in danger or their boats capsized or sunk in the rivers or seas while traveling elsewhere in search of fortune and better life.
The traditional costume set of Iban ladies consists of a hand-woven cloth (kain betating) worn around the waist, rattan and brass ring high corset around the upper body, selampai (long piece of scalp) worn over the shoulders, a woven bead chain over the neck and shoulders called marik empang, decorated high-comb (sugu tinggi) over the hair lump (called sanggul), silver belt (lampit), armlet, anklet and orb fruit purse. The other Dayak tribes would showcase their own traditional costumes during the festival. In the past, it is customary for Dayak ladies to show off their bare breasts as a sign of beauty to all guests during festivals but no longer practiced nowadays.