PESTA JAGUNG

The Pesta Jagung or maize fesival is held in the district of Kota Marudu, about 130 km or two hours drive from Kota Kinabalu. Just like other agriculture-based celebrations, this fest promises to be another exciting event that should not be missed by any visitor to Sabah.

Maize or jagung is one of the many agricultural products in the state that has provided an important economic contribution to the lives of mainly the Kadazandusun communities in Kota Marudu. This event serves to highlight the significance of this plant to the people. Of course there will be plenty of fun too with jagung cooking and planting competitions, cultural shows and the Jagung Fashion Queen!(Visit site for more information)

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.(Visit site for more information)

PESTA RUMBIA

Kuala Penyu, approximately 2 hours drive from Kota Kinabalu city celebrates this special event every year. Rumbia or sago comes from the family of palmae. It is mostly found in Kuala Penyu and the surrounding districts of Beaufort and Papar. The starch or sago that is

rich in carbohydrate is an alternative staple food for the Bisayas and Kadazan (Dusun Tatana) people and is locally known as "ambuyut".

No part of the sago palm is discarded. The locals use the leaves as roofing materials and the branches (known locally as kumbar) for making their house's walls. Floor mats and baskets are just some examples of things made entirely from the plant.
A rumbia information center is located at Kampung Kasugira in Kuala Penyu and it also provides displays of sago and its uses, handicrafts as well as demonstrations of sago delicacies.(Visit site for more information)

PESTA KAAMATAN

 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.(Visit site for more information)

PINASAKAN

 

Pinasakan sada, otherwise simply known as Pinasakan, is a traditional Kadazandusun dish of braised basung fish mixed with takob akob (a tangy wild fruit mainly harvested for its skin), fresh turmeric, salt and slices of Bambangan (optional). Pinasakan is another type of preserved food and is good to be eaten sans heating for days at a time. You can find Pinasakan at most traditional cuisine restaurants.

Pinasakan goes well with white rice or ambuyat and a dash of sambal.(Visit site for more information)

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.

Originating from the interior parts of Sabah (Tambunan, Keningau and Ranau), Tuhau is made of a type of wild ginger that is thinly diced, mixed with diced chili and diced scallion, and pickled using salt and vinegar. Tuhau makes a great accompanying dish for anything and everything. You can find it at tamu markets or vegetable markets all across Sabah.(Visit site for more information)

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.

Bambangan can be found at most tamu market or vegetable markets. Pickled Bambangan goes really well with plain white rice and deep-fried fish. Want to know a secret to a more delicious meal? Eat with your hands!(Visit site for more information)