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The Kadazan people are also renowned for lihing, a sweet-tasting wine brewed from glutinous rice and natural yeast. Contemporary Kadazan food is influenced by Chinese and Malay food as well as international trends, and often sees the use of traditional ingredients interpreted in new and novel ways.
Eastern Dusun as intermediate between Kadazan, Rungus, and Dusun languages hypothesis. If Eastern Dusun is an intermediate between Kadazan, Rungus, and Dusun language ; then it maybe the closest, if not the same, with the Proto-Dusun/Nunuk Ragang language. So the development of this language can be represented by the following example:
A Bobohizan (Tangaa' Kadazan term) or Bobolian (Bundu Liwan Dusun term) is a high priestess, a ritual specialist and a spirit medium in Kadazan-Dusun pagan rites. [1] The office of Bobohizan or Bobolian, is also the chief preserver of Momolianism, i.e. the philosophy and way of life of the Kadazan-Dusun people.
Coastal Kadazan, also known as Dusun Tangara, is a dialect of the Central Dusun as well as a minority language primarily spoken in Sabah, Malaysia. It is the primary dialect spoken by the Kadazan people in the west coast of Sabah especially in the districts of Penampang , Papar and Membakut (sub-district of Beaufort ).
Central Dusun, also known as Bunduliwan (Dusun: Boros Dusun), is an Austronesian language and one of the more widespread languages spoken by the Dusun (including Kadazan) peoples of Sabah, Malaysia. History
This belief system was an integral part of the Kadazan-Dusun life before the advent of organised religion. Central to Momolianism is the belief that the Kadazan-Dusun live in an environment consisting of the "seen material world" (Pomogunan Tulun) and the "unseen spirit world" (Pomogunan Tosundu). Followers believed that it was very important ...
Eastern Kadazan, also known as Labuk Kadazan, Kinabatangan Kadazan, or Sungai, is an Austronesian language primarily spoken in Sabah, Malaysia. References [ edit ]
Hinava is a traditional native dish of the Kadazan-Dusun people in the state of Sabah. [1] It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. [2] While the Kadazan are famous with their Hinava tongii. [1]