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The Kadazan-Dusun CultureThis is Hareez,Maphoka and Lydia here. As part of our assignment for Intercultural Communicatiom we have created this blog to give you a sneak peak in the tangled and unique cultures and traditions of the Kadazan-Dusun people.
"Culture, is the sum of all the forms of art, of love, and of thought,
which, in the coarse or centuries,
have enabled man to be less enslaved”
Andre Malraux
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Thursday, 10 March 2011
A day in the life of a kadazan dusun by Maphoka Lesoli Kadazan is the ethnic group of Malaysia and the largest indigenous group in Sabah. They are primarily agriculturalists with rice growing supplemented by vegetable gardening and livestock. For Jumineh who was born in Kampung Dambai, Menggatal Sabah in the year 1964, being Kadazan is like being Chinese or Malay, you are born to a family and you practice their way of life. The whole idea constitutes the understanding of culture and the traditions are passed on from generation to generation. Different Kadazans have different beliefs too depending on their location; the beliefs held by the people in Penampang differ from that of those in Lotud in Tuaran. She also adds that the life she led as a teenager is different from that of teenagers today. “In the morning, as one of the elder siblings, I would go to the river to wash the dirty clothes at about 8am, but I have to wake up at 6am. After washing the clothes, I would head home and cook lunch for my younger siblings and do the house chores. My favorite meal was and still is the Taduk, Kinoing om Tulod – ulod ( yam stalk with salted fish and sour fruit) with ingredients being: 2 katis yam stalk 6 pieces tulod–ulod ½ pint water salt to taste aji–no–moto. To prepare you take off the skin of the young yam stalk, wash well and drain. Cut into 2 inches long and put aside. Wash sour-fruit and cut into half. Cut salted fish into bite sizes, add yam stalk, tulod – ulod and salted fish to boil with the water. During the cooking, add seasonings. Cook for 5minutes, remove from heat and serve. At 11.30am, I’d leave for school which started at 1pm and ended at 5.30pm. After classes I would go straight home for dinner then tutor my siblings and do my homework. On weekends I’d go to the forest with my grandmother to find herbal medicines or any vegetables. She’d tell me how to find water if there were no water sources that you can see and which plant to avoid as some can result in itchiness and other illnesses.”
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