https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F23%2FenTranslations:Malaysian cuisine/23/en - Revision history2026-09-11T23:50:19ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/23/en&diff=158228&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:56:47Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===Other staples===<br />
Like Peninsular Malaysia, rice is the undisputed staple food for the majority of the people of Sabah and Sarawak. Rice is central to [[Kadazandusun]] culture, and its paramount importance is reflected in the annual [[Kaamatan]] festival, as well as traditional beliefs and customs since antiquity which revolve around the veneration of rice spirits. But for other ethnic communities throughout Sabah and Sarawak, cassava or tapioca tubers as well as sago starch are also popular staples. The tapioca tuber is just as important as rice to the [[Bajau people]] of Sabah, while the [[Dayak people]]s of Sarawak make extensive use of both the tuber and leaves of the tapioca plant in their cooking. Sago starch is derived from the pith extracted from the sago palm, and is the staple food for the [[Melanau people|Melanau]] and the [[Penan people|Penan]] peoples of Sarawak.</div>FuzzyBot