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Kadazan-Dusun · Murut · condiment

Tuhau

Also called: Sambal tuhau, Wild ginger relish

Tuhau is a pungent Kadazan-Dusun and Murut relish made from the stems of a wild ginger (Etlingera coccinea), chopped and mixed with chilli, lime or vinegar and salt. It is eaten in small amounts with rice and fish.

  • Pungent
  • Sour
  • Spicy
  • Herbal

Updated

Tuhau: chopped wild ginger relish with red chilli in a jar and a small bowl
Tuhau quick facts
OriginRural Sabah, especially the interior
CommunityKadazan-Dusun, Murut
Typecondiment
FlavourPungent, Sour, Spicy, Herbal
Typical priceRM8–20 per jar at markets
WherePenampang, Ranau, Keningau

Origin and culture

Tuhau is a household staple in Dusun and Murut homes. It is made from wild ginger that grows in the forest and on village land, and is sold year-round at tamu markets.

Its smell is famously strong and often surprises first-timers, but fans love its sharp, herbal bite, and it has become a point of pride for many Sabahans.

Ingredients

  • Tuhau stems

    Wild ginger, Etlingera coccinea

  • Bird's eye chilli

  • Lime juice or vinegar

  • Salt

  • Shallots

    Optional

What does Tuhau taste like?

Very aromatic and sharp, sour and spicy, with a strong herbal smell that softens when pickled.

How Tuhau is made

  1. 1

    The tender inner stems are sliced finely and mixed with chilli, salt and lime juice or vinegar.

  2. 2

    It can be eaten fresh or left to pickle in jars, which mellows the smell and deepens the sourness.

Where to eat Tuhau

Kadazan-Dusun restaurants, tamu markets across the West Coast and interior, and in jars at shops selling Sabah products.

Restaurants serving Tuhau

  • Kadazandusun dishes and leaf-wrapped rice parcels on banana leavesRestaurant

    Penampang · Kampung Pogunon

    Borneo Spice

    Sources mention: Siga set (ambuyat, pinasakan, hinava and sides), Hinava

    Kadazan-DusunSabah LocalNon-halal
    Researched from 3 sources · not yet visited
  • Leaf-wrapped linopot rice parcels in a basketCafe

    Penampang · Pavilion Bundusan

    Housia Cafe

    Sources mention: Tavantang set (linopot, hinava, fried basung, tuhau), Hinava

    Kadazan-DusunSabah LocalStatus unconfirmed
    Researched from 2 sources · not yet visited

Is Tuhau halal? Dietary notes

Plant-based and halal by ingredients. Commercial jars may carry their own certification, so check the label.

Tuhau dietary information
PorkNo pork
SeafoodNo seafood
VegetarianYes

Tuhau FAQ

Why does tuhau smell so strong?

Fresh wild ginger stems have powerful aromatic compounds. Pickling softens the smell, so jarred tuhau is a gentler introduction.

How do you eat tuhau?

Take a small spoonful as a relish with rice, grilled or fried fish, or alongside hinava.

Sources and further reading

Related dishes

  • Hinava: strips of lime-cured mackerel with red chilli, shallot and young ginger on a banana leaf

    Kadazan-Dusun

    Hinava

    Hinava is a Kadazan-Dusun dish of raw fish cured in lime juice and tossed with chilli, shallot, ginger and grated bambangan seed. It is fresh, sour and sharp, and it's served as a side with rice.

  • Tubs of jeruk bambangan, pickled wild mango, for sale

    Kadazan-Dusun

    Bambangan

    Bambangan is a large wild mango (Mangifera pajang) native to Borneo, with rough brown skin and bright yellow-orange flesh. In Sabah it is best known pickled with salt and its own grated seed, as a sour relish for rice.

  • Pinasakan: whole mackerel in a yellow turmeric broth with chillies, served in a bowl on a woven mat beside fresh turmeric, shallots and dried chillies

    Kadazan-Dusun

    Pinasakan

    Pinasakan (pinaasakan sada) is a Kadazan-Dusun dish of fish, often mackerel scad, simmered without oil in a sour broth of takob akob fruit, turmeric and salt until the liquid reduces and the fish keeps for days.

Guides and trips with Tuhau