Bosou (or also known as nonsom, noonsom, tonsom or tinamba in various Dusunic dialects) is a traditional fermented condiment among the indigenous Kadazan-Dusun in Sabah of East Malaysia. It is produced through the process of preserving either vegetables, freshwater fish, or meat mixed with salt, white rice, and pangi fruit (Pangium edule) as the main preservative.[3] Bosou has a distinctive salty and tangy flavour where it is usually eaten raw as condiment or served with white rice and even fried noodles or bee hoon, but is more typically cooked with other meats and vegetables.[1][5]
Its counterpart in West Malaysia is the pekasam with noticeable differences especially in the terms of materials used to prepare the bosou, which uses the pangi fruit.[6] It is always kept in an airtight container after being produced due to its strong odour.[6]
Origin and background
It is one of the traditional food heritages of Sabah’s main indigenous people, the Kadazan-Dusun.[7] The existence of bosou originated from a traditional solution to avoid food waste, especially when there is a large catch of fish and excess vegetables before the advent of modern refrigeration facilities.[8]
Preparation
The bosou is made by mixing either vegetables, freshwater fish, or various types of meat with white rice, salt, and pangi fruit (Pangium edule) as preservative.[1] Pangi seeds are naturally toxic when consumed raw, but the indigenous Kadazan-Dusun people have a method to remove the poison by fermenting it with food.[9] The mixture is then stored in a plastic or glass jar and marinated for two weeks to a month.[10] The bacteria present in the rice naturally break down carbohydrates into lactic acid, which creates an acidic environment that preserves the food.[9] Through the process of fermentation, kinotuan (vegetable) bosou is safe to eat raw after seven days; sada (fish) bosou need around three weeks to a month to soften the fish bones for it to be eaten raw, while Bornean wild boar (meat) bosou needs to be cooked first to safely eliminate bacteria. Other ingredients such as chillies, ginger and onion are usually added to the bosou to enhance the flavours.[9] Most commercial bosou sold in jars at tamu markets is often fermented for 6–8 weeks.[11]
See also
References
- ^ a b c Murphy (8 August 2024). “Nonsom / Bosou, the Traditional Fermented Food of Sabah”. MySabah.com. Archived from the original on 11 June 2026. Retrieved 11 June 2026.
- ^ a b Gopal, Suwaytha. “Bosou: A Traditional Delicacy of Sabah’s Kadazan-Dusun Tribe”. Munch Malaysia. Archived from the original on 11 June 2026. Retrieved 11 June 2026.
- ^ a b “BOSOU [Introduction and history]”. National Department for Culture and Arts, Malaysia. Archived from the original on 11 June 2026. Retrieved 11 June 2026.
- ^ “Sabah’s traditional fermented delicacy to be showcased to world”. Bernama. 6 September 2023. Archived from the original on 11 June 2026. Retrieved 11 June 2026 – via The Malay Mail.
- ^ “Bosou Dish”. Sabahnites. 30 December 2021. Archived from the original on 16 June 2025. Retrieved 11 June 2026.
- ^ a b Ilyanie et al. 2022, p. 339.
- ^ Lajius, Leolerry (2014). “Bosou – Makanan tradisi masyarakat Dusun Sabah” [Bosou – Traditional food of the Dusun community of Sabah] (PDF). Universiti Malaysia Sabah Archive (in Malay). Archived (PDF) from the original on 6 October 2025. Retrieved 11 June 2026.
- ^ Milton, Catherine Irene (27 May 2025). “Bosou, pekasam Kadazan-Dusun” [Bosou, Kadazan-Dusun pickle]. Utusan Malaysia (in Malay). Retrieved 11 June 2026.
- ^ a b c Jaujip, Pison (21 June 2025). “The 101: Fermentation with pangi seeds”. Periuk. Archived from the original on 11 June 2026. Retrieved 11 June 2026.
- ^ Renata, Nova (21 June 2025). “From Bambangan to Bosou: Six Sabahan delicacies every food lover must try”. The Borneo Post. Archived from the original on 8 December 2025. Retrieved 11 June 2026.
- ^ “Kaamatan Food Guide: 8 Must-Try Kadazan Dishes”. SabahGuide. 27 April 2026. Archived from the original on 28 May 2026. Retrieved 11 June 2026.
Bibliography
- Ilyanie, H. Y.; Huda-Faujan, N.; Ida Muryany, M. Y.; et al. (2022). “Isolation and characterisation of probiotic lactic acid bacteria from Malaysian fermented fish products budu and bosou” (PDF). International Food Research Journal. 29 (2). doi:10.47836/ifrj.29.2.12. Archived (PDF) from the original on 11 June 2026 – via University of Putra Malaysia.
