Bambangan
Bambangan is a type of wild mango that comes with a distinct and sharp smell. Unlike the normal mango, Bambangan has a thick brown skin. While it is delicious when ripe, Bambangan is normally harvested raw to be pickled using salt mixed with grated Bambangan seed and slices of chilli.
Tuhau
Most people, even locals, would have a love-hate relationship with the Tuhau due to its distinct pungent smell, which is not unlike that of a stink bug. However, once you’ve tried it, you may easily overlook its unpleasant smell.
Nonsom / Bosou
Another popular traditional Kadazandusun preserved dish is the Nonsom, or sometimes known as Bosou. It is made using raw fresh water fish mixed together with rice and pickled using salt and pangi (a type of local herb). After the mixing, the mixture is stored in a glass jar and marinated for two weeks. Like most preserved traditional food, the Nonsom / Bosou is salty and tangy in flavour. It goes well with white rice or even fried beehoon.
Most people, even locals, would have a love-hate relationship with the Tuhau due to its distinct pungent smell, which is not unlike that of a stink bug. However, once you’ve tried it, you may easily overlook its unpleasant smell.