Bangkuai performing the monisib – the buffalo-meat slicing ceremony – a tradition practised by the Kiulu Dusun community.
SABAH’s indigenous people define their culture and traditions through a rich tapestry of practices, beliefs, and customs deeply rooted in their history and daily life.
Despite the pressures of modern life, their cultural and traditional identity continues to thrive, enriched by a commitment to preserve their heritage.
This resilience is evident in the observance of various traditional festivals, rituals, and practices that are still valued today.
One such tradition, strongly practised by the Kiulu folks, is the “monisib,” a ceremony where buffalo meat is sliced, typically during moginakan celebrations.
The term moginakan combines two Kadazandusun words: moginum (drinking) and makan (eating), signifying a feast or a big meal.
Moginakan events, such as weddings, Kaamatan (harvest festival), housewarmings, or family gatherings, are traditionally led by the head of the family, reflecting their social status.
In Kiulu’s Dusun community, the buffalo holds symbolic status.
“Families who can afford it perform moginakan annually, while others do so every three years,” explained Kiulu assemblyman Datuk Joniston Bangkuai.
“Those who come to help are given a portion of meat, and the buffalo thigh is boiled overnight and prominently displayed in the house the following day.”
Bangkuai noted that the head of the family initiates the monisib, and notably, outsiders participating are also given the chance to perform the meat-slicing ceremony.
“These individuals are then considered ‘tobpinai,’ a term akin to brother, sister, or relative.
“However, newly forged tobpinais are subject to a seven-generation marriage taboo,” added Bangkuai, who is also state Assistant Tourism, Culture, and Environment Minister.
The Kiulu Kadazan Dusun Cultural Association (KDCA) Coordinator emphasised that such traditions are worth promoting for their potential as cultural tourism attractions and their importance in fostering bonds of brotherhood.
“This is still practised in some villages in Kiulu, and we are excited to preserve this culture as it could attract visitors to the area. We want people to see the strong brotherhood bonds,” he said at the Pekan Kiulu Kaamatan Festival.
Apart from buffalo meat, other traditional dishes displayed during the celebration included “roun tundok” (made from cassava leaves, spices, flour, and eggs), “hinava” (fresh raw mackerel or tuna fish marinated with lime juice, sliced shallots, ginger, chilli peppers, and grated dried bambangan seed), “tuhau” (wild ginger plant), and other exotic cuisines.
