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Before the Makan Tahun Ceremony

At the planning stage, the village head, chief, and the Village Security Committee (JKK) will gather to discuss and decide on the date for the Makan Tahun ceremony. This meeting often takes place on public holidays, especially on Sundays. A primary condition in selecting the date is to avoid any overlap with other villages’ Makan Tahun celebrations.

Once the date is set, the village head will collect donations or funds from each household. This collection is typically done about a week in advance, with each household contributing according to their means. The funds are then used to purchase cooking equipment, raw ingredients, and beverages for the ceremony.

In the festive spirit of this event, two to three buffaloes and several chickens are typically slaughtered to kick off the ceremony. Men handle the slaughter and preparation of the meat, while women work together to prepare the cooking arrangements. Experienced cooks may be hired to prepare the required dishes.

The menu is determined by the villagers’ preferences, but traditional Orang Ulu dishes such as banana pith, mustard pith, soy sauce beef, and sautéed lembidin are essential. Kelupis is also prepared as a main dish for guests, usually served in clusters of five to six pieces. For entertainment, villagers enjoy drum performances by a group of women who sing and trade pantuns (verses) with a group of men who dance to the drum’s rhythm.

During the Makan Tahun Ceremony

As a sign of the beginning of the Makan Tahun ceremony, a special hut or pavilion is built where villagers gather for the main ritual, known as persemahan. Led by a skilled shaman, the ritual begins once several wooden stakes are driven into the ground by the villagers. The shaman then recites mantras to ensure the smooth running of the ceremony and protection from disasters. Afterward, the gathered villagers are served five traditional dishes essential to this ceremony: kelupis, wajik, penyaram, bananas, and coconut filling. In line with the Islamic beliefs of most participants, a tahlil prayer and blessing are also recited.

Traditionally, the food is served on large platters and shared by groups, with attendees sitting cross-legged on woven mats, mingling with one another. However, due to changes in social norms, self-service and table seating have become popular among villagers.

After the Makan Tahun Ceremony

After the prayers and feasting, the village head typically delivers a brief speech on behalf of the villagers to express gratitude to those involved. Before leaving, attendees are given a token of appreciation in the form of food such as kelupis, wajik, bananas, coconut filling, and penyaram. This tradition of providing food originates from the cultural practices of the past, as attendees often had long journeys back to their villages. With food provided, they could enjoy it as a snack on their way home. This gesture of giving remains an essential part of the event today.

After the Makan Tahun ceremony concludes and all the guests have left, the villagers usually organize a gotong-royong (communal work) to clean up. They work together to tidy the pavilion and organize the equipment and items used during the event. This is done to ensure the pavilion is restored to its original, orderly state.

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