Pison Jaujip is Sabah’s very own masterchef. Having been on local and international TV and a guest exhibitor at several food events, he might seem like any other food influencer. However, his work is deeply rooted in promoting Malaysian pride through the unique and versatile flavours of Sabahan traditional cuisine and local ingredients.
On his platform Ropuhan di Tanak Wagu, which he founded in 2016, Pison shares recipes, conducts cooking demonstrations, and actively engages in educating his audience about the cultural significance of these dishes. His focus extends to showcase the sourcing and sustainable use of native ingredients like Bambangan, Tuhau, and Pangi seeds, many of which are unfamiliar even to some Malaysians. Emphasising the value of ingredients grown in Sabah’s lush environment, he empowers his fellow Sabahans to embrace their culinary heritage and by doing so, challenges their preference for imported products while highlighting the richness of their own local fare.
Although his approach may be niche, with each dish, Pison’s influence is expanding, reviving traditions and inspiring new generations to take pride in their food culture.
For Ropuhan di Tanak Wagu, making an impact means preserving and promoting Sabahan food heritage by educating people about traditional recipes and local ingredients. Through cooking demonstrations and storytelling, it fosters a deeper appreciation for Sabah’s culinary culture, inspiring both pride and sustainability within the community.