The Dusuns of the olden days were generally not discriminating when it comes to food. They ate anything- and this is not an exaggeration. My late grandfather used to smoke squirells and some kind of farm rats and told us they were delicacies :-) Most Dusuns nowadays are not as adventurous, but basically most of them don't mind eating meats, seafood and vegetables with rice. Well that depends on one's homeplace too. The land Dusuns are more likely to have vegetables and meats than seafood in their daily diets.
Being a simple society, the main cooking methods are boiling, steaming, smoking and grilling over open fire. Of course, having come into contact with other cultures, frying has also become very much part of the Dusun cooking. Oh, and in addition to those methods, the Dusuns are very good in fermenting and preserving. There's this one dish called 'bosou'/'karaatan' (literally "thing disliked"), which is preserved fish or meat (usually pork) with cooked rice. Those are the main ingredients. The side ingredients are ginger, chillies, salt and a type of fruit called 'pangi', that perhaps plays the main role in ensuring that the bosou is well preserved.
I've decided not to learn to make the dish because it doesn't appeal much to me. For one thing, the smell is 'too special' that one can smell it from kilometers away. I can't begin to describe the smell- perhaps something like the smell of an old sock? Only stronger. (and no insult intended to my fellow Dusuns who are fond of the dish!)
That aside, there are a lot of Dusun foods that remain my fav to this day. I like 'linopot'/'binulugu' that is balls of rice wrapped in special leaves. Sometimes the rice is cooked in chicken stock, which makes it yummier. Lihing chicken soup is also one of my all time fav. It's chicken soup cooked with the Dusun rice-wine (lihing), with lots of ginger, garlic and shallot. And for variation, pieces of wintermelons (gorouk) can also be added in the soup. Confinement food, mostly, but there's no reason why it can't be eaten outside of confinement.
Then there's the mix vegies that consist of white (pale yellow) chillies, spring onions, snake beans, baby eggplants, 'tuhau' (local vegie too) and anchovies or salted fish. It's a stir-fried dish that smells and tastes heavenly. To be taken with steamed rice of course...makes me hungry I have to stop writing.