Traditional Food Of Sabah

Objective: To ensure that future generations will not forget the traditional food of Sabah.

Target: Public

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Table of Contents

BosouHinavaSago Worms

BOSOU

BOSOU Bosou or also known as Tonsom is one is one of the special

traditional side dish for Kadazan-Dusun, Sabah. Bosou resembling a traditional food perkasam or 'orange'. Ranau clan, it is called 'tinamba. Usually derived from fish Bosou Perth ("Pangium edule") or from raw meat hunting results.

Bosou prepared from raw meat or fish will be mixed with white rice, salt, and fruit. It can also be added with jackfruit, pineapple, young, and tuhau to add flavor. Banana stem or 'polod' is also sometimes added to this bosou. 'Panggi' which is a preservative can be added to prevent it from becoming stale and smelly.

BOSOU The mixture is then fermented in a container (usually from small tajau) and

closed for a week or so really cooked before being able to eat. If the new rice used in cooking, the mixture is allowed to reach room temperature before storing. Bosou usually neatly stored in closed containers, air tight.

As bosou with a strong smell, usually made bosou container airtight. This is because to avoid attracting flies and contaminated and to avoid growth of fungi. The former tradition to keep bosou is gourd-shaped bottle covered with beeswax. Other traditions include kakanan former, but now it has been replaced by plastic and glass bottles. Bosou usually kept for five to seven days before serving.

Bosou can be served on its own or cooked first. Bosou usually cooked to eliminate odor and to add flavor. Onions, chilies, and other materials may be added to add flavor when cooking. Essentially, this village folk dish is boiled food only. Most of the Dusun community like fresh vegetables as a meal is enjoyed with plain white rice with this bosou, like serving pickled or tempoyak found in peninsular Malaysia.

HINAVA

HINAVA Hinava or Hinava Ginapan is one of the special

traditional dish for Kadazan-Dusun, Sabah, and can be considered as representing the most popular food among the Kadazan-Dusun.

It is a dish made from fish meat fresh fruit mixed with the grated Bambangan, red chillies, ginger, onion, lime cotton and salt.

HINAVA These fish do not have to cook because it will cook with

either lemon juice extraction using lime or calamansi (like Shushi).

There are many types of fish that can be used, but usually the fish mackerel, sharks, although content can also be used. In addition to the contents of squid or shrimp can also be used for the preparation of this Hinava.

Hivana usually a special meal during Tadau Kaamatan. In addition, it is also a specialty at other important occasions such as for weddings, engagements, etc..

SAGO tutod

WORMS

SAGO WORMS The Sago worm or Sago grub is the larva of the Sago Palm

Weevil or Red Palm Weevil (Rhynchophorus ferrugineus). The worm lives and feeds on the starchy pulp of the trunk of

the sago palm (after which it takes its name), which is common in the wetter freshwater swampy parts of Southeast Asia and Melanesia. The weevil has also been reported from China, Saudi Arabia (where it is an important pest of dates), Egypt, Iran and the United Arab Emirates.

Sago worms have a plump, yellowy-cream body with a soft-ridged texture and a hard-shelled head. The body of the worm is covered by fine hair.

SAGO WORMS In New Guinea sago worms are roasted on a spit to celebrate

special occasions. They are eaten either alive or cooked in many parts of New Guinea, notably among the Asmat, Korowai and Kombai peoples of southern New Guinea. Sago grubs have been described as tasting like bacon or meat, and are often cooked together with sago flour.

Sago Delight or Fried Sago Worms is a specialty in Malaysia, although versions of this dish can be found in many Southeast Asian countries and Papua New Guinea. The sago worm also can be found in other starch-bearing palms such as the Pantu palm and Aping palm found in the interior of Borneo. It is regarded as a special high-nutrient delicacy among most Sarawak tribes such as the Melanau and the Dayak.

THE ENDKounsikou kuma dokoyu toinsanan mogigia

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