By Mohd Khairy Abdullah
SOOK, Sabah, 20 Feb 2026 – Linopot, also known as Dusun Rice, is a traditional Dusun ethnic rice parcel that has long been a favorite for breaking fast during Ramadan in Sook, Keningau. Made from a blend of sweet potatoes, yams, or plain rice, and carefully wrapped in aromatic leaves such as Longkobung, this dish offers a unique fragrance and texture that appeals to diverse palates.
Linopot is more than just food—it is a culinary heritage still cherished by contemporary generations. Its distinctiveness has garnered recognition from international food experts, who praise it as a unique ethnic dish embraced by global communities. The natural aroma of the chosen leaves and the soft, flavorful rice give linopot the potential to be elevated as a gourmet dish, included in fusion restaurant menus, or featured in international food festivals as an example of innovative traditional cuisine.
The secret behind linopot’s flavor lies in the aromatic leaves, like Longkobung, which impart a signature taste. While these trees are abundant in the forests surrounding Sook, few of the younger generation (Gen Y) can physically identify them. Rapid advances in food technology risk eroding knowledge and appreciation of this traditional heritage if not actively preserved.
Beyond linopot, the Dusun ethnic community possesses a range of traditional dishes with global potential, including rice- and tuber-based cakes, herb-infused local stews, and desserts using native ingredients. These dishes offer opportunities for culinary innovation that combine heritage, health, and modern taste—aligned with global gastronomy trends that celebrate natural and sustainable ingredients.
For the Dusun community in Sook, linopot remains a signature Ramadan delicacy. The traditional Dusun Rice recipe is openly shared to ensure future generations continue to cherish their culinary identity, while also positioning the dish for international recognition and culinary innovation.
