Tuhau is a wild ginger plant (Etlingera coccinea) native to the jungles of Borneo. The stems are finely sliced and pickled with lime juice, chilli, and salt to create a tangy, aromatic condiment that's uniquely Sabahan.
What Is It
Tuhau has a distinctive flavour — somewhere between ginger and lemongrass, with a sharp, citrusy bite. The stems are pink-tinged and crunchy. When pickled, they become a pungent, addictive side dish that pairs perfectly with rice and grilled meats.
It's foraged from the jungle, not farmed, which makes it seasonal and sometimes hard to find. The best tuhau comes from the interior districts like Tambunan, Ranau, and Keningau.
How It's Eaten
- Pickled (poured with lime) — the most common preparation. Eaten as a condiment.
- Stir-fried with meat — some cooks add it to stir-fries for aroma.
- Served with hinava — a classic pairing at Kadazan-Dusun gatherings.
- Bottled — commercially pickled versions available at tamu markets and some supermarkets.
Where to Find It
| Place | Notes |
|---|---|
| Tambunan tamu (weekly market) | Fresh tuhau from jungle foragers. Thursday market. |
| Nabalu Market (roadside) | On the KK-Kundasang road. Sells bottled tuhau. |
| Kaamatan festival | Always available at Harvest Festival food stalls. |
| D'Place Kinabalu, KK | Modern restaurant serving tuhau as part of Sabahan set meals. |
Tips
- Bottled tuhau makes an excellent souvenir — it keeps well and is genuinely unique to Sabah.
- If you're not used to it, start small. The flavour is strong and can be an acquired taste.
- Fresh tuhau is seasonal — more available during rainy season when jungle plants grow vigorously.