MAKANAN DUSUN KEGEMARAN SAYA
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| BAMBANGAN |
Bambangan is actually a seasonal wild mango fruit which has a thick
brown skin. But the flesh on the inside is bright yellow in colour when
ripe and like any other mangoes, it can be eaten raw. Bambangan is sour
in taste, where locals usually pickle it with a combination of salt,
grated bambangan seed and chilli. Best paired with white rice or fish dishes, you can find this fruit at tamu markets during the harvest month from July to August. (sumber)
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| HINAVA | | | | | | |
Hinava is particularly popular among the Kadazan-Dusun people of Sabah.
It is a traditional Sabahan dish commonly made from sliced tenggiri
(mackerel) mixed with chilli, ginger, onions and lime juice. It can be
eaten either as an appetiser or a main dish typically served with white
rice. Other seafood like prawn and squid can be used as a fish
substitute to make hinava.
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| TUHAU |
Tuhau is an acquired taste, thanks to its unusually strong pungent
smell. It is a type of wild ginger but doesn’t actually taste like one.
Tuhau is usually served by dicing it thinly and later pickled with
chilli, salt and vinegar. It can be eaten as a pickle or paired with
other dishes. You can find tuhau in most tamu markets around Sabah.
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| TAPAI | | |
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