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MAGALUS used to be frequently held by the Kadazans in the early era especially those who reared livestock or other animals like pigs
Family affair: Eddie (right) taking a photo with his family members who are busy processing sago. KOTA KINABALU: A grandmother in Penampang, who has been using a traditional sago processing method for decades, recently got her grandchildren to learn it. “I saw my grandsons spending way too much time on their phones and gadgets, so I called them up one day and asked them to follow me to our farm,” said 73-year-old Jane Mansah. “I asked them to help me find rumbia trees so that we could process sago and turn the residue into pig feed.” As sago comes from rumbia trees, farmers traditiona...
KOTA KINABALU: Have you ever wondered how sago was processed traditionally before machines came along? In Sabah, they were processed using a simple but laborious method called the “mamagalus” in the native Kadazan language, which means grinding. As sago comes from rumbia trees, traditionally, farmers would harvest the pith (centre of the tree trunk) before it is ground down, dried, pounded and soaked. The resulting starchy residue is then dried again and boiled. Leftover trunk residue is also turned into pig feed. Sabahans also get free treats hidden inside the rumbia palm in the form of ...