Daily Express Subscriber
Sign in to your account.

Kota Kinabalu: Sabahan Heraldine “Kulipot” Jamain, 19, from Kg Sunsuron, Tambunan, has been selected to represent Malaysia at the World Food Forum (WFF) in Italy.

It was disclosed during the launch of the Ka’amatan International Week (KIW) Jungle Food Lab 2026 at KDCA, officiated by former Deputy Chief Minister Datuk Seri Dr Jeffrey Kitingan and witnessed by Deputy Chief Minister Datuk Dr Joachim Gunsalam.

Held in conjunction with the State Harvest Festival, the programme highlighted jungle-sourced foods such as wild plants, vegetables, fermented foods and other exotic produce.

The concept was first tested last year in Kg Sunsuron, Tambunan, through a pilot project led by Dato Petinggi Andrew Ambrose Atama, founder of Jungle Food Labs.

Atama said Kulipot possesses all the qualities needed to represent Malaysia, citing her dedication and commitment to preserving indigenous food traditions and knowledge.

With her strong interest in traditional cuisine, she is seen as the ideal candidate to bring international recognition to Sabah’s native foods.

Kulipot first came to Atama’s attention during a native cuisine cooking competition in Tambunan last year, where she and her team, comprising her mother, Demnah Kiloh, and aunt, Colestar, emerged as champions.

Despite her young age, Kulipot is able to prepare more than 50 traditional native dishes.

Atama said he began working with villagers to collect indigenous plants and present them in a structured manner, documenting them as part of Sabah’s cultural heritage. His goal is to bring these foods to the world stage.

He stressed that forests hold valuable knowledge about survival and sustainability, while rivers provide important food sources such as fish. Traditional practices like fermentation, he added, play a crucial role in food preservation.

Describing the initiative as a journey of discovery, Atama said the knowledge gained should be shared not only within local communities but also internationally.

He said the main objective of KIW is to promote Sabah’s traditional cuisine to a wider global audience. Over the past three years, KIW has invited more than 60 international experts and speakers to share ideas, research and cultural knowledge related to indigenous heritage and development.

Materials produced through these efforts will serve as valuable references for future generations.

Speaking at the launch, Dr Jeffrey expressed support for the initiative, saying it would benefit the younger generation by helping them understand the future direction of Ka’amatan and their role in preserving culture and tradition.

“We bring Ka’amatan to connect globally, creating spaces and opportunities for indigenous communities to engage with wider audiences,” Atama said.

He added that Kulipot’s selection was fitting, as she is passionate about native food, eager to learn and determined to further develop her skills.

She is now preparing for her trip to Italy, where she will cook for international delegates and introduce Sabahan dishes such as hinava, tuhau and many others.

In addition to native foods, two traditional beverages will also be introduced on the global stage – rice wine and rice coffee. Rice serves as the main ingredient for both drinks.

The coffee, brewed from rice grains rather than coffee beans, offers a creative twist that gives visitors a taste of something familiar yet refreshingly different.

Sabah’s native foods will be showcased internationally in Rome, Italy, from Oct 8 to 16 during the World Food Forum, organised by the Food and Agriculture Organization of the United Nations (FAO).