Now, most of you would have heard of the Kadazan-Dusun people before. This is actually a term to call the huge community of the Kadazan and Dusun ethnics living in Sabah. Indigenous to the Borneon state of Malaysia, their traditional food often revolves around fish and plants endemic to the region. Here, SINI KAKI has listed out 4 of the traditional food of the Kadazan-Dusun which you should try if you’re in Sabah!
First on the list is the ever famous traditional native dish of the Kadazan-Dusun people. For your information, the fish dish comes from mixing the fish with lime juice, bird’s eye chilli, sliced shallots and grated ginger. The tangy taste will certainly increase your appetite!
On the other hand, there is this wild ginger dish called tuhau. Generally, the shoots of the ginger-like species Etlingera coccinea are the main ingredients for this pungent yet tasty dish. The shoots are usually diced into tiny pieces, and mixed with diced chilli and scallion. Afterwards, it is pickled using salt and vinegar.
Other than that, there is also the unique glue-like dish, ambuyat. The bland starchy substance actually originates from the interior trunk of the sago palm. The locals will normally eat with a bamboo fork called a chandas. On another note, the proper way to use the chandas is by rolling the starch around the prongs and then dipping it into a sauce.
Lastly, bambangan is actually a kind of wild mango found only in Borneo. Moreover, the rough brown skin and a hefty size set it apart from the more familiar yellow mangoes you often see. Most of the time, the unripe bambangans are steamed with fish as a sour side dish known as pinasakkan. Meanwhile, the ripe ones are usually fried with salted fish.