Sabah is a beautiful island in Borneo. Sabah is one of the thirteen state in Malaysia. It is the second largest state in Malaysia which share the island of Borneo with Sarawak, Brunei, and Kalimantan, Indonesia. Sabah is a blessed land rich with nature diversity, unique culture, amazing cuisines, beautiful beaches and scenery as well as extreme adventure. The world largest flower, Rafflesia can be found in this blessed land. The amazing Mount of Kinabalu which is one of the highest mountains in South East Asia attract many tourist from the outside country. Sabah is blessed with Sipadan Island, one of the world's top dive sites. The unique Sabahan hospitality attracted many tourists to come to this wonderland.
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The people of Sabah are known as Sabahans. Sabah is the third most popular state in Malaysia after Selangor and Johor. It is one of the highest population growth rates in country. Currently, there are 32 officially recognized ethnic groups in Sabah with the largest non-indigenous ethnic group being Chinese and the largest indigenous group being Kadazan-Dusun people. Bajau and Murut is the second largest ethnic in Sabah after Kadazan-Dusun. Apart from Sabahans' very own diverse mother tongue, Bahasa Malaysia and English is widely spoken as well as Mandarin and some Chinese dialects.
Sabahans greet people and tourists by saying "selamat datang" (welcome) and "terima kasih" (thank you) with a smile. Sabahans are friendly. Handshake becomes custom as a way of introducing oneself.
The
Kadazan-Dusun
This
is the largest ethnic in Sabah and is predominantly plant wet rice and
cultivate hill rice. Their mother tongue belongs to the Dusunic family and
shares common animistic belief with various customs and practices. Their
ancients’ belief recover that everything has life – the trees, rocks, rivers
has spirit.
Pesta
kaamatan
It
is also known as Harvest Festival. Pesta Kaamatan is a unique celebration of
Kadazan-Dusun society. It is a celebration to respect the Rice Spirit –
Bambaazon or Bambarayon and giving appreciation for another bountiful year. The
rites and customs of the Pesta Kaamatan is a tribal practice of Kadazan-Dusun
and also Murut peoples. The High Priests are Bobohizan or Bobolian will conduct
the ritual.
It
is believed that rice in whatever form embodies Bambaazon must be protected
from harm. The homecoming of Babaazon is an integral part of the Harvest
Festival. Ancient folklore tells of the ultimate deed of Kinoingan or
Minamagun- The Almighty God or Creator, who sacrificed his beloved daughter,
Huminodun so that his people will get food. Various part of her body was
planted from which plants grew.
During
the Magavau ceremony, Bobohizan will select some stalks of rice that are left
undistributed until the harvest is over. In some districts, the chosen stalks
are cut before the field is harvested and then brought to the owner’s house.
Bobohizan is responsible to search and salvage the lost Bambaazon who is hurt
or separated from the main mystical body. In the old days, the ceremony was
often performed in freshly harvested fields during the first full moon after
the harvest to request the rice spirit.
Bobohizan
used archaic language whose meanings have been buried in time and only known to
the few remaining Bobohizan these days. The paraphernalia used to summon
Bambaazon is the vital aspect of Magavau.
The
sacrament of Magavau may vary according to district practices. The ceremony ends
with food offerings to Bambazoon and merry making for the village folks.
The
climax activity of Pesta Kaamatan is the selection of the pageant queen or
“Unduk Ngadau”which can be literally translated as “Zenith of the Sun”.
Conceptually, it is adapted from the sacrifice of Huminodun. The maiden who has
the honour of being selected should bear semblance to Huminodun and will
represent all that is virtuous in the revered Huminodun.
Local Sabah Favorites
Bak Kut Teh
The name “Bak Kut Teh” means ‘pork bone tea’. This dishes
consists meaty pork ribs broth of herbs and spices. A bowl of bak kut tea is
also served with vegetables such as mushrooms, pieces of dried tofu, lettuce
and offal. This famous Chinese cuisine is often eaten with rice and served with
you tiao (strip of dried dough). Soy sauce mixed with minced garlic and chopped
cili padi is usually taken together as a dip. Bak Kut Teh is usually served as
dinner for those who want super healthy appetites.
Beaufort Mee
Beaufort Mee is Chinese home-made fried local
yellow noodles from the district of Beaufort. It is served with choices of meat
or seafood and an amount of crunchy and fresh choy-sim (Chinese green).
Mee Goreng Tuaran
Mee goreng or fried noodles become Malaysian
favourite. In Sabah, there is a special kind of mee goring called mee goring Tuaran.
Tuaran is the name of one district in Sabah. Mee Tuaran noodles is made up of
mixed egg yolk and flour, which gives the noodle aromatic feelings when fried. It
is cooked with local vegetables such as sawi as well as seafood, various
choices of meats and eggs.
Fish
head curry
The
fish head curry is a famous Malay dishes. It is a dish where the head of ikan
merah (red fish) is semi-stewed in a thick curry with assorted vegetables such
as brinjals and okra served with rice. Fish head curry is tasty and has sour
taste. Asam (tamarind) juice is added to the gravy to give sour taste to the
curry.
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