Kopivosian | Greeting

My First Time

Hello and welcome to NONSOOM

It's my first time to blog officially.

Let me introduce to you, NONSOOM

A Kadazandusun Word Nonsoom

It means sourness/preserve food/pickles.

A word describing the sour taste of a preserved food or pickle. For example, the Nonsoom Bambangan (Preserved Bambangan) - the Absolute Favourite of Kadazandusun People. 
Now is already the Most People Favorites.   

About  Bambangan

(scientific name: Mangifera Pajang)

The Bambangan is a sour-ish, tangy variant of the mango, with thick dark brown skin, bright yellow ripened flesh and a large seed. The fruit is seasonal and available only once a year during the fruit season, hence great effort is taken to preserve as much of this fruit as possible. 

Besides, this tree is rare within its natural habitat type. The only area where it is common is on the west coast plains of Sabah. It is found both wild and cultivated in Dayak gardens in the north-east and west of Kalimantan, but it is very rarely found in the south. It has not yet been cultivated widely outside its natural range. (World Conservation Monitoring Centre 1998. Mangifera pajang. In: IUCN 2012. IUCN Red List of Threatened Species. Version 2012.2.) 

Bambangan Tree

Richard J. Campbell, a Ph.D Senior Curator of Tropical Fruit written an article called The Wild Mango of Borneo (Sept, 2001) said, "Wild mangos were brought to the attention of the scientific community a decade ago in The Mangos: Their Botany, Nomenclature, Horticulture and Utilization, a book written by botanists A. J. G. H. Kostermans and J. M. Bompard. The wild mangos they described are purportedly gold mines of genetic potential for the modern mango industry, which is based solely on the species Mangifera indica. From salt tolerance to disease resistance, these wild mangos could hold the genetic key to the mango's future. Unfortunately, because of our ignorance of the horticultural traits of these lesser-known species, there is a huge gulf between potential and actual use."
 

Making the Nonsoom Bambangan

AND HERE COMES THE MAKING OF NONSOOM BAMBANGAN. When Bambangan fruit's, ripe, the dark brown top layer of the fruit's skin is peeled off, then greenish-white part of skin and flesh are cut together into cubes. The shell of the seed is peeled off and the seed is grated. Once done, both flesh and grated seed are mixed together and seasoned with salt. The mix can then be filled into glass or plastic jars, closed tightly and left aside to preserve. The "nonsom bambangan" or preserved bambangan can be consumed as early as a week after. 

IT GOES WELL WITH....Common as an every day side dish that goes well with rice, hinava, vegetables and other main dishes of fish, chicken or meat, the nonsom bambangan is a coveted traditional specialty that is an acquired taste to visitors to Sabah. Especially, during the Tadau Kaamatan that is the Harvest Festival celebration every year on the month of May. Join in the merry-making and partake of the Kadazadusun festivities. Aramaitii!

< A video edited by me, Lassie's First Time as well