Kaamatan is a harvest festival where food takes centre stage, showcasing Sabah’s local ingredients, traditional preparation methods, and communal way of eating. From tangy raw fish dishes like hinava to fermented delicacies and leaf-wrapped rice, Kaamatan offers a wide range of flavours that reflect the diversity of Sabah’s indigenous food culture.
During Kaamatan, traditional dishes such as hinava, pinasakan, linopot, and ambuyat are commonly enjoyed, reflecting the harvest season and local ingredients of Sabah.
What Makes Kaamatan Food Unique
Kaamatan food is shaped by Sabah’s agricultural traditions and reliance on locally sourced ingredients.
Many dishes feature:
- Foraged ingredients like wild ginger and bambangan
- Fermentation and preservation techniques developed over generations
- Communal preparation and sharing, especially during festive gatherings
The result is a cuisine defined by bold, layered flavours; often tangy, savoury, and slightly earthy.
What to Eat During Kaamatan Harvest Festival in Sabah
These are some of the most iconic dishes you should try during the Kaamatan Harvest Festival.
Hinava (Raw Fish Salad)
Fresh, tangy, and slightly spicy, hinava is made from raw fish cured in lime juice and mixed with ginger, onions, and chilli. The acidity “cooks” the fish, resulting in a bright, refreshing dish often served during celebrations.
Pinasakan (Braised Fish)
Rich and deeply flavourful, pinasakan is slow-cooked with turmeric, salt, and tangy elements like tamarind or wild fruit. The long cooking process creates a savoury dish with a distinctive sour edge.
Linopot (Leaf-Wrapped Rice)
A staple during festivals, linopot is rice wrapped tightly in leaves, sometimes mixed with yam or sweet potato. It is traditionally prepared for communal meals and shared during gatherings.
Tuhau (Wild Ginger)
Known for its strong aroma and sharp, pungent taste, tuhau is often served as a sambal or side dish. It adds a bold kick that complements milder dishes like rice or fish.
Bambangan (Wild Mango)
Bambangan is a local wild mango used in pickles, sambals, and stews. Its tangy, slightly fermented flavour is a defining element in many Sabahan dishes.
Ambuyat (Sago Dish)
Smooth and sticky in texture, ambuyat is made from sago starch and eaten with a variety of dipping sauces and side dishes. It is less about taste on its own and more about the overall eating experience.
Bosou (Fermented Meat or Fish)
A traditional fermented dish, bosou is known for its strong, acquired taste. It reflects indigenous preservation techniques and is often enjoyed during special occasions.
Butod (Sago Worm)
For the adventurous, butod is a local delicacy prized for its creamy texture and rich flavour. It is an authentic part of Sabah’s indigenous food culture.
Traditional Kaamatan Drinks
Kaamatan celebrations are closely tied to traditional fermented beverages, commonly referred to as tapai, a collective term for locally brewed rice wines that play an important role in Sabah’s cultural and social life.
Lihing
Lihing is the most widely recognised type of tapai, made from glutinous rice and fermented over a longer period. It is clearer, more refined, and commonly served during Kaamatan celebrations, especially at KDCA.
Tumpung
You may also encounter tumpung during Kaamatan, especially at KDCA. Made from cooked rice and diluted with water, it is typically consumed using a straw directly from the container, making it a more interactive, communal drinking experience.
Montoku
Montoku is a stronger variation made from cassava (tapioca) instead of rice. While less common than rice-based wines, it reflects the diversity of fermentation practices across Sabah.
In addition to traditional rice wines, you’ll also find locally brewed beers such as 1602 Craft Beer and Leyd Brewing Co. at Kaamatan celebrations, especially at KDCA. While not traditional, they are popular among visitors and reflect Sabah’s growing local craft scene.
A Modern Take on Sabahan Ingredients
While Kaamatan food is rooted in tradition, some restaurants offer a contemporary interpretation of Sabahan ingredients.
OITOM presents a refined tasting menu using seasonal, locally sourced produce, while In Restaurant focuses on fresh local seafood prepared with a modern approach. Together, they showcase how Sabah’s ingredients continue to evolve beyond traditional dishes.
Where to Try Kaamatan Food in Kota Kinabalu
Here are a few places in Kota Kinabalu where you can try traditional Sabahan dishes during Kaamatan Harvest Festival:
The Native Cafe
Little Sulap
Borneo Spice
- Opening Hours: 10:00 AM – 10:00 PM (Daily)
- Location: Google Maps
- Contact: (+6) 011-6771 8698
- Social Media: Facebook
Housia Cafe
My Happy Meals
- Opening Hours: 11:00 AM – 9:00 PM (Daily)
- Location:
- Contact: (+6) 012-929 8970
- Social Media: Facebook | Instagram | TikTok
Experience Kaamatan Through Food
Food is one of the best ways to understand Kaamatan, offering a direct connection to Sabah’s traditions, ingredients, and way of life.
Explore Kaamatan food experiences and cultural tours on our Kaamatan Travel Hub, and use promo code XPLORE5 to enjoy up to 30% off selected packages.
