Nonsom, also known as Bosou, is a popular traditional preserved dish of the Kadazandusun people, the largest indigenous group of Sabah. This unique delicacy is made by mixing raw fresh water fish and cooked rice, and pickle them by salt and pangi (a local herb commonly used as preservative). The mixture is then carefully stored in a glass or plastic container, allowing it to marinate for two weeks.

Similar to other preserved traditional foods, Nonsom / Bosou has a distinctive salty and tangy flavor. It can be eaten raw or served with white rice and even fried noodles, but is more typically cooked with other meats and vegetables. To enhance its aroma, consider sautéing the Nonsom / Bosou with diced garlic, a sprinkle of pepper and olive oil.

However, pangi is not used in the preparation of bosou by the Murut, the third largest indigenous group in Sabah, Malaysia. Most of the Murut population lives in the hilly interior regions of the state.

I’ve tried raw Bosou Ikan (fermented fish) and Bosou Bakas (fermented wild boar) prepared by the Murut people from Pensiangan and Sapulot, respectively. The Bosou Ikan tastes like salty fish with a chewy texture and a slight fishy smell. The fish used are mainly freshwater species from nearby rivers.

For Bosou Bakas, it’s made from the wild boar they hunt in the forest, it’s also springy and a bit sour. They eat it with boiled taro. Actually both go quite well together, I like this starchy and meaty combination.