Traditional Food

TUHAU

Tuhau is a traditional food of the Kadazan-Dusun community in Sabah, classified as a type of pickle or fermented condiment. It is well known for its strong aroma and sour-spicy taste. It not only serves as a side dish or local salad (ulam), but also holds significant cultural value, especially during celebrations such as the Kaamatan Festival. Commonly found in interior regions like Ranau, Tambunan, and Keningau, Tuhau is considered a symbol of ethnic identity. It has a soft yet crunchy texture, a golden or reddish hue, and is typically eaten with rice to stimulate the appetite. Economically, Tuhau has been commercialized in the form of bottled pickles, sambal, and snack products, making it one of Sabah’s culinary tourism highlights. Additionally, it is believed to offer health benefits such as aiding digestion and acting as a natural detox. However, its pungent smell often poses a challenge for first-time eaters, much like trying petai or durian.

HINAVA

Hinava is a traditional and iconic dish of the Kadazan-Dusun people in Sabah, Malaysia, often regarded as one of the oldest and most culturally significant recipes among the indigenous communities. Typically served during festive occasions like Kaamatan (Harvest Festival) or family gatherings, Hinava symbolizes celebration, tradition, and communal sharing. It is traditionally made using raw fish marinated in lime juice, but unlike other dishes, what makes Hinava unique is its preservation method using acidity, a natural way of curing the fish without heat. The dish is usually light in texture, fresh in appearance, and offers a sour, tangy, and slightly spicy flavor. Its presentation is usually simple, often consumed as an appetizer or side dish with rice or eaten on its own. While it remains deeply rooted in traditional practices, Hinava has gained popularity beyond Sabah and is now featured in modern Malaysian cuisine and restaurants. As with other indigenous dishes, Hinava reflects not just culinary skill but also a deep respect for nature and freshness, as it relies heavily on the quality of the fish and natural ingredients. Despite its simplicity, Hinava is a cultural emblem that continues to represent the identity and heritage of the Kadazan-Dusun people.

BOSOU

Bosou, also known as noonsom in some Dusun dialects, is a traditional fermented dish of the Kadazan-Dusun community in Sabah, Malaysia. It is considered one of the most authentic and longstanding methods of food preservation among the indigenous peoples of Borneo. Bosou is made by fermenting raw freshwater fish or sometimes wild game with rice and salt, typically over several days. This fermentation process produces a strong, pungent aroma and a sour, salty taste, which some might find challenging at first but is deeply appreciated by locals. The dish is usually kept in tightly sealed jars or bamboo containers, allowing it to ferment naturally without the use of artificial preservatives, showcasing the community’s deep knowledge of natural preservation techniques. Culturally, Bosou is more than just a dish. It is a reflection of the Kadazan-Dusun people's connection to their environment and their ability to adapt food practices to rural living conditions. Often served as a side dish or eaten with rice, Bosou is a symbol of heritage and survival, passed down through generations. Though its strong flavor may not appeal to everyone, Bosou remains a proud representation of Sabah’s culinary identity and is still widely prepared in many villages today, especially during traditional gatherings and festivals.

BAROBBO

Barobbo is a traditional food in Sabah. It is a traditional cuisine for the Bugis ethnic group who live on the East Coast of Sabah, such as in Sandakan and Tawau. Barobbo is a traditional dish in Sabah. It is a traditional food of the Bugis community. It is a dish made from a porridge of corn rice that is usually cooked with glutinous corn as the main ingredient, but since it is a bit difficult to obtain glutinous corn nowadays, sweet corn is used as a substitute. In Sabah, Barobbo is among the special dishes and is very popular among the Bugis community, especially those living on the East Coast of Sabah, such as in the districts of Sandakan, Lahad Datu, and Tawau. Barobbo is usually cooked when a family gathers together, like during school holidays or weekends. It is indeed suitable to be enjoyed by many to further strengthen the bonds of kinship. In addition, it is often cooked during the fasting month or for voluntary fasting as a dish after breaking the fast.

HINOMPUKA

Hinompuka, a traditional dish of the Kadazandusun Community made from Glutinous Rice and Brown Sugar. Hinompuka or Steamed Glutinous Rice Kuih is a traditional kuih originating from the Kadazan-Dusun community in Sabah. This kuih is known for its chewy texture, sweet and rich taste, and fragrant aroma from the use of banana leaves as its wrapper. Made from glutinous rice flour, coconut milk, and brown sugar, Hinompuka is often served during celebrations such as the Kaamatan Festival, gatherings, as well as a daily snack among the local community. Hinompuka is not just a type of traditional food, but it also carries deep cultural and historical values among the Kadazan-Dusun people. This kuih is often associated with the Kaamatan Festival, which is a harvest celebration held annually as a sign of gratitude to Bambaazon (the rice spirit) for the bountiful harvest.

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