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.
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