Sirumui

Sirumui is a traditional dish originating from the indigenous communities of Sabah, Malaysia, particularly the Kadazan-Dusun people. It is a type of fermented rice, often described as a staple food and a delicacy. The preparation of sirumui involves a specific fermentation process using cooked rice, which is then inoculated with a starter culture, traditionally made from a blend of rice flour and specific wild herbs or ragi.

The fermentation typically takes several days, during which the rice undergoes a transformation, developing a unique sour and slightly alcoholic flavor profile. The texture can vary from mushy to somewhat granular, depending on the specific recipe and the duration of fermentation. Sirumui is often consumed on its own, served as a side dish, or used as an ingredient in other culinary preparations. It is particularly significant during festive occasions and cultural ceremonies, symbolizing community and heritage. The practice of making and consuming sirumui is passed down through generations, preserving traditional knowledge and culinary practices. Its distinctive taste and cultural importance make it a notable element of Sabah's rich food culture.