Soul Of Hinava (testing)
What is Hinava?
Hinava is a healthy traditional food that originates from the Kadazan-Dusun community in Sabah and holds cultural importance in their traditional practices. It is often prepared and shared during cultural celebrations and gatherings, especially during the Kaamatan Festival, which celebrates the rice harvest. The preparation of Hinava reflects the community’s values of togetherness, hospitality, and respect for tradition. The use of fresh and locally sourced ingredients also represents the close relationship between the Sabahan people and nature, making Hinava an important symbol of Sabahan cultural heritage.
Benefits of Hinava
Hinava is made using fresh and natural ingredients. The main ingredient, fresh fish, is high in protein, which helps build muscles and repair body tissues. Fish also contains important nutrients that support brain and heart health. Hinava is prepared without cooking oil or frying, making it low in fat and calories. The lime juice used in Hinava helps to improve digestion and provides vitamin C, which helps strengthen the immune system. Ingredients like ginger and chili can help improve blood circulation and reduce inflammation. Because Hinava uses fresh vegetables and herbs, it is a nutritious dish that supports a healthy lifestyle. When prepared hygienically, Hinava is a good example of a traditional food that is both delicious and healthy.
History of Hinava

Hinava was discovered by the indigenous people of Sabah, especially the Kadazan-Dusun community, through their close relationship with nature. In the past, people relied on fishing as a main source of food. Fresh fish was easily available from rivers and the sea, but cooking tools and fire were not always accessible. Because of this, people found natural ways to prepare food safely and simply.


The early communities discovered that lime or sour fruits could change the texture of raw fish and make it safe to eat. When fresh fish was mixed with lime juice, the fish turned white and became firm, similar to cooked fish. This natural process helped preserve the fish for a short time and improved its taste. Over time, people added ingredients like ginger, onion, and chili, which not only enhanced the flavor but also helped reduce fishy smell and improve digestion.


As generations passed, this method of preparing fish became a tradition. Hinava was shared during gatherings, celebrations, and festivals, especially during the Kaamatan Festival. The recipe was passed down orally from elders to younger generations, helping to preserve Sabahan culture and identity.


Today, Hinava is widely known and enjoyed by many people in Sabah and beyond. It is not only appreciated for its taste but also as a symbol of traditional knowledge, creativity, and cultural heritage.