Bosou
  Different types of bosou in Sabah, Malaysia. From clockwise: sada (fish), todok punti (banana flower), kinotuan (vegetables), bobongou (fermented fish), and kungkung (animal skin) types of bosou | |
| Alternative names | nonsom, noonsom, tonsom, and tinamba |
|---|---|
| Type | |
| Course | Condiment |
| Place of origin | Malaysia |
| Region or state | East Malaysia (Sabah) |
| Associated cuisine | Sabahan cuisine |
| Created by | |
| Main ingredients | Either vegetables, freshwater fish, or meat mixed with salt, white rice, and pangi fruit (Pangium edule) |
| 85 kcal (360 kJ) | |
Bosou (or also known as nonsom, noonsom, tonsom or tinamba in various Dusunic dialects) is a traditional fermented condiment among the indigenous Kadazan-Dusun in Sabah of East Malaysia. It is produced through the process of preserving either vegetables, freshwater fish, or meat mixed with salt, white rice, and pangi fruit (Pangium edule) as the main preservative. Bosou has a distinctive salty and tangy flavour where it is usually eaten raw as condiment or served with white rice and even fried noodles or bee hoon, but is more typically cooked with other meats and vegetables.
Its counterpart in West Malaysia is the pekasam with noticeable differences especially in the terms of materials used to prepare the bosou, which uses the pangi fruit. It is always kept in an airtight container after being produced due to its strong odour.