A FOOD TRADITION
Kadazan-Dusun Cuisine
Kadazan-Dusun cuisine represents interconnected indigenous foodways of Sabah, with variation among Kadazan, Dusun and related communities. Rice is culturally central, accompanied by freshwater fish, pork, chicken, bamboo shoots, wild greens, tubers, fruit and fermented products. Cooking commonly involves boiling, steaming, grilling, smoking, preserving and fermenting, with souring agents and aromatic leaves providing distinctive flavors. Examples include hinava, sinalau bakas and tuhau-based preparations. These foods are tied to local agriculture, rivers, forests and communal festivals, while ingredients and dishes may overlap with neighboring Murut, Bajau and other Bornean traditions.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.