Traditional side dish primed to steal the show
JERUK tuhau (pickled wild ginger) traders in Sabah hope the recent recognition of the traditional side dish as a heritage food will pave the way for promoting it globally.

Kampung Randagong Women Smallholder Movement chairman Jamelah Lawa, 52, said the acknowledgment brought immense pride to jeruk tuhau traders like herself, and she hoped that it would promote the traditional dish, especially among the younger generation.

“I have been producing jeruk tuhau since 2013.

“I hope this recognition will also be a significant milestone for small-scale entrepreneurs like myself, enabling us to grow.”

She said she would send pictures of the pickle to customers to make their selection easier before placing their orders.

“Customers can also purchase my jeruk tuhau at the Kampung Simpangan Randagong Lama stall and the tamu market in Pekan Ranau in Ranau,” she told Bernama.

Jamelah said she sold 950g of jeruk tuhau at RM20 and 200g of sambal tuhau and serunding tuhau at RM25 each.

Ten food items including jeruk tuhau were recently gazetted as heritage foods in a Declaration of Heritage Object 2024 by Heritage Commissioner Mohamad Muda Bahadin.

Cozzey Viveljistin, 13, showing tuhau stems that can be pickled at Pasar Tani Donggongon.

Jeruk tuhau is a common traditional side dish of the Kadazandusun ethnic group. It is made of wild ginger (Etlingera coccinea).

The ginger is finely chopped and mixed with ingredients like lime juice or vinegar for acidity, diced chillies, diced garlic and salt.

Eriy Dusun, 45, who has been running a jeruk tuhau business in Tamparuli town in Tuaran for the past eight years, believed that the recognition facilitated promotional efforts.

He said the effort would provide opportunities for entrepreneurs to diversify tuhau-based products, and even popularise the food as a treat for events.

“I hope that with this recognition, jeruk tuhau can become a menu item in cafes, especially at airports, resorts, five-star hotels, high-end restaurants as well as inflight meals,” he said.

Eriy said his jeruk tuhau products were also promoted and sold online as well as at several supermarkets and shops, including Kedai Mesra PETRONAS, at RM35 per bottle.

Anddrey Andy Jude, 33, who has produced jeruk tuhau for the past 12 years, said it was time to introduce this traditional heritage food of Sabah to the outside world.

He said jeruk tuhau could also be introduced through state or country representatives involved in international competitions or tourism and cultural events.

Indirectly, he said, it would help small-scale tuhau traders increase their sales.

Anddrey sells jeruk tuhau in shops around Kota Kinabalu and Penampang, with prices ranging from RM12 to RM25 per bottle.
Sabah & Sarawak,Tuhau,Sabah,heritage food
Traders of jeruk tuhau eyeing international food scene after Sabah’s pickled wild ginger dish gazetted as heritage food.