It started back in 1957 in a radio forum held by Mr Ian Kingsley, a radio programme organiser. This generated a lot of interest among the Dayak community.
The mode of celebration varies from place to place. Preparation starts early. Tuak (rice wine) is brewed (at least one month before the celebration) and traditional delicacies like penganan (cakes from rice flour, sugar and coconut milk) are prepared. As the big day approaches, everyone will be busy with general cleaning and preparing food and cakes. On Gawai Eve, glutinous rice is steamed in bamboo (ngelulun pulut). In the longhouse, new mats will be laid out on the ruai (an open gallery which runs through the entire length of the longhouse). The walls of most bilik (rooms) and the ruai are decorated with Pua Kumbu (traditional blankets). A visit to clean the graveyard is also conducted and offerings offered to the dead. After the visit it is important to bathe before entering the longhouse to ward off bad luck.
The celebration starts on the evening of 31 May. In most Iban longhouses, it starts with a ceremony called Muai Antu Rua (to cast away the spirit of greed), signifying the non-interference of the spirit of bad luck in the celebration. Two children or men each dragging a chapan (winnowing basket) will pass each family's room. Every family will throw some unwanted article into the basket. The unwanted