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● 5 freshwater fish or 250 grams of meat - Traditional options include tilapia, pelian, or sea fish such as tuna or salmon. Meat can also be used, depending on taste.

● 1 bowl of white rice - As the main ingredient mixed for the fermentation process.

● 1 Pangi fruit (Kepayang fruit) - Finely crushed to be used as a natural preservative and to add flavour.

● 1 tablespoon of salt - To help the fermentation process and maintain freshness.

● 3 sticks tuhau (melon root) - Finely sliced for extra flavour (optional).

● 1 medium galangal - Finely crushed as a seasoning.

● 5-6 red chillies - Finely sliced (Optional)

● 10 pieces of jackfruit or ½ unripe pineapple (optional) – To add sweetness and sourness.

● 1 young banana stem (Polod) – Can be mixed to give extra texture.

1. Clean the fish or meat, then cut it into small pieces.

2. Pangi fruit needs to be cleaned, pounded until fine, and mixed with salt. Pangi fruit helps in the fermentation process and gives a special aroma.

3. Mix fish or meat with rice, salt, pangi fruit, galangal, tuhau (melon root), and other optional ingredients such as bird's eyes chili, unripe pineapple or jackfruit.

4. Put this mixture in an airtight container such as a tajau (small jar) or glass jar. Make sure the container is tightly closed to prevent flies or dirt from entering.

5. Let the bosou ferment for 5 to 7 days at room temperature until it is completely marinated. The longer it is fermented, the stronger the sour taste and aroma.

6. Bosou can be eaten raw as a side dish, or recooked with onion, chili, and oil to reduce the strong smell.

Alice Kinsui. 69 Years Old. Kampung Bongkud, Ranau, Sabah. 6 October 2024

Stella Jonnes. 34 Years Old. Kampung Bongkud, Ranau, Sabah. 6 October 2024