Pesta Kelapa

The coconut, an ever-popular fruit of the tropics is celebrated in a special festival at Tomborungus in the northern district of Kudat. Coconut is grown extensively here covering an area of more than 5,741 hectares or about 14,000 acres planted.

The festival highlights the coconut industry and recognition of its significant contribution to the social and economic welfare of the rural folks in Kudat. Its launching date coincides with World Coconut Day and a host of exciting activities are lined up for visitors including the highly entertaining coconut shoe race, squeezing coconut milk competition, food and drink exhibition, handicraft displays, coconut fashion show and a wildlife exhibition for the entire duration of the festival.

Highly recommended for visitors to Sabah, this fest is an occasion that is worth adding into a programme to further enhance your holiday experience. Getting there is easy plus there are other tourist attractions in the area that should not be missed. Drop by at the famous Rungus Longhouse at the village of Kampung Bavanggazo, witness gong making at Kampung Sumangkap, handicraft making at Kampung Tinagol and how pure fresh honey is made at Kampung Gombizau.

The Kadazandusun

                                                   



The Kadazandusun

This is the largest ethnic category in Sabah and is predominantly wet rice and hill rice cultivators. Their language belongs to the Dusunic family and shares a common animistic belief system with various customs and practices. Their ancient beliefs on the verity that everything has life - the rocks, trees, and rivers are all living things.They have souls and spirits that must be appeased from time to time through specific rituals. In these modern times, some of the rituals are less performed except during certain festivities.

Pesta Kaamatan or Harvest Festival is a unique celebration of Kadazandusun society. It's a celebration to honour the Rice Spirit - Bambaazon or Bambarayon and giving thanks for yet another bountiful year. The festival begins on the first of May at many district levels. The rites and customs of the Pesta Kaamatan is a tribal practice of Kadazandusun and also Murut peoples. The Bobohizan or Bobolian who are the High Priests or Priestesses (depending on the district/area undertaking the preservation) will conduct the ritual. In different districts, the priests or priestesses may be addressed to differently, for instance in Tambunan district they are known as Bobolian, in Tuaran as Tantagas and in Penampang as Bobohizan.

It is believed that rice in whatever form embodies Bambaazon that 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 only beloved daughter, Huminodun so that his people would have food. Various parts of her body were planted from which plants grew. During the Magavau ceremony, the 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 are then brought into the owner's house. The task of Bobohizan is to search and salvage the lost Bambaazon who are hurt or separated from the main mystical body. In the old days, this ceremony was often performed in freshly harvested fields during the first full moon after the harvest to invoke the rice spirit.

The language used by Bobohizan is archaic whose meanings have been buried in time and known only to the few remaining Bobohizan these days. The vital aspect of Magavau is the paraphernalia used to summon Bambaazon. The sacrament of Magavau may vary according to district practices but the ceremony always ends with food offerings to Bambaazon and merry making for the village folks.

The highlight of Pesta Kaamatan is the selection of the pageant queen or "Unduk Ngadau" which can be literally translated as "Zenith of the Sun". It conceptually derives 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.

Pesta Kaamatan

Pesta Kaamatan

Most native Sabahans consider rice to be more important than just the main staple food. There is a certain sacredness attached to it, for it is a food given to them by Kinoingan, the Almighty Creator so that his people should never want for food. He sacrificed His only daughter- Huminodun and from her body parts, padi (rice) grew. This was Kinoingan's ultimate act of benevolence and to this day, His people repay the deed by conducting various ceremonies to honour Bambaazon, the spirit of Huminodun as embodied in rice.

The most well-known of these is Pesta Kaamatan or Harvest Festival which begins on the first of May and celebrated throughout Sabah. Of major importance to this thanksgiving ceremony is the Magavau - a ritual to invite Bambaazon to the Pesta and is conducted only by the Bobohizan or high priestess. Festivities cannot proceed without the presence of Bambaazon and it is through Magavau that the Rice Spirit is invoked.

In the past, Magavau was conducted in the padi fields on the first full moon night after the harvest. A party of Bobohizan led by the foremost senior, would weave a slow procession through the fields chanting prayers to Bambaazon. A male warrior would walk ahead of this group waving a sword in the air, to ward off any evil that might try to disrupt the ritual. The food offered must be of the best quality. When the spirits come, only the Bobohizan will be able to feel their presence. The spirits will find, neatly laid out for them on banana leaves, the choicest chicken meat, eggs, betel leaves and pinang (areca nut), tobacco and kirai ("rollie"). The finest tapai or rice wine is offered to the spirits.

A second offering arranged in a winnowing tray is placed on a specially built bamboo platform. This is for the spirits to bring back to the spirit world to feed those creatures that would otherwise feed off the padi. Pesta Kaamatan around the state culminates in the state level celebrations on May 30 and 31 every year with Magavau being enacted indoors before the celebrations begin.

Bosou

                                
                                                                         Bosou

Bosou or also known as Tonsom is one is one of the traditional side dishes special to Kadazan-Dusun, Sabah. Bosou a traditional food that resembles perkasam or 'orange'. For Selo tribes, it is known as 'tinamba'. Bosou usually produced from Perth fish or raw meat from hunting results.
Manufacturing means:
Bosou prepared from meat or raw fish to be mixed together with white rice, salt, and fruit. It can also be coupled with jackfruit, pineapple, young, and tuhau to add flavor. Banana stem or 'polod' also sometimes added to this bosou. Pangi, a type of preservative may also be added to keep it from becoming stale and smelly.
The mixture is then fermented in containers and sealed for a week or so right before it can be eaten cooked. If the new rice used in cooking, the mixture will be allowed to reach room temperature before storing. Bosou usually stored in closed containers and airtight updates.
As bosou have a strong odor, usually former store bosou made airtight. This is to avoid attracting flies and polluted and to prevent growth of fungi. Former tradition to keep bosou is gourd-shaped bottle covered with beeswax. Other traditions include former kakanan (tajau), but now it has been replaced with plastic containers and glass bottles. Bosou usually kept for five to seven days before serving.
Bosou can be served alone or cooked first. Bosou usually cooked to remove odors and to add flavor. Onions, chili, and other materials can be added to add flavor during cooking. Basically, the flavors of this hamlet is only boiled food. Most of the Dusun community like fresh vegetables as a meal enjoyed with white rice together bosou, the same as pickled dish or tempoyak found in peninsular Malaysia.

Bambangan

                               
                                                                       Bambangan

Noonsom Bambangan - Fill Bambangan sliced ​​fruit and seeds mixed with the grated Bambangan and a little salt. When all the ingredients are mixed, fill into bottles or small tajau and leave it for a week before eating.

Hinava

                                  
                                                                            Hinava
Hinava is one traditional dish special for Kadazan tribe of Sabah. It is a dish made ​​from fresh fish meat mixed with beans Bambangan the grated fruit, red chillies, ginger, onion, lime cotton and salt. The fish will not be cooked because it will cook with lemon juice extraction using either lime or calamansi (resembling shushi). There are many different types of fish that can be used, but usually the fish mackerel, shark, although the content can also be used. Additionally contents squid or shrimp can also be used for the preparation of this Hinava.

St. Michael's Church Penampang

St. Michael's Church Penampang

St. Michael’s Church in Penampang was initiated by Fr. August Wachter. The Foundation stone was laid on 29th September 1936; nonetheless, the construction was postponed during the Second World War only to resume in 1947.The church is located about 15 to 18 kilometers from Kota Kinabalu, approximately 25-30 minutes drive away.

Getting ThereTo visit St. Michael church, from Kota Kinabalu visitors need to take the No.13 bus from the bus station in front of City Hall to Donggongon; the fee charged is RM1.50 per person. From Donggongon, take the bus headed to Kampung Babah and ask to be dropped off at St. Michael church. Bus fare is RM1 per person.

By taxi, visitors can request for a direct trip to St. Michael church; taxi fare is RM25 per taxi.

Tamu Penampang

Tamu Penampang

Penampang - a Kadazandusun hub made up of a tight-knit community. This bustling district is a mere 15-minute drive from Kota Kinabalu (KK) city and is a unique blend of the old and the new with its modern shoplots and bungalows, fringed by sprawling paddy fields and kampong-style homes.Dongonggon, considered the heart of Penampang, is the place to be every Thursday and Friday for this is when the Tamu (market) takes place. Traders come out in full force to sell their best produce, ranging from fresh vegetables to handicrafts.

The Tamu Penampang is particularly famous for its tapai or lihing (rice wine) and jars of bambangan (a wild mango usually pickled) and tuhau(a ginger-like plant which has been pounded and mixed with lime juice, onion and chillies). Want the truly exotic? Give the sago worms, or butod, a try!

KDCA Cultural Village

KDCA Cultural Village

Understand the differences between today’s culture and the culture that our ancestors’ lived in years back by visiting Sabah Cultural Village - KDCA. You will get to witness our ancestor’s lifestyle at their homes which is built exactly as it was years ago.

The cultural village is located at Kadazandusun Cultural Association (KDCA) Hongkod Koisaan, Penampang which is about 15 minutes drive from Kota Kinabalu City. This cultural village is specially catered for the Kadazandusun tribes in Sabah and there are four (4) major Dusun tribes in Sabah in the village; Dusun Tindal Kota Belud, Dusun Papar, Rungus and Murut.

Monsopiad Cultural Village

Monsopiad Cultural Village

Nestled besides the Penampang River are the many traditional buildings that make up the Monsopiad Cultural village, a living museum located 16 km or about half an hour away from the KK City Centre. Monsopiad was a fearsome warrior who lived in the village of Kuai nearly 200 years ago.At the Village, visit the Tangkob or Grainery where the padi is housed.

Kotos Di Monsopiad or Monsopiad's Main House is dedicated to the life and times of Monsopiad and his descendants. On display are ceramic jars, padi grinders, bamboo items as well as the costume of Bobohizan Inai Bianti, direct descendant of Monsopiad and very senior high priestess.Other interesting exhibits include the massive monolith which invokes a dozen legends, the traditional restaurant and of course Siou Do Mohoing, or the House of Skulls, where all 42 'trophies' of Monsopiad hang from the rafters.