Tajau and Tradition: The Living Legacy of Siopon in a Murut Engagement

It was a very fulfilling and insightful trip to Keningau recently, where the Angin family from Kg. Biah, Sook celebrated an important engagement ceremony. A family member was engaged to someone from outside the Murut community.

Shonney Doney, who is of Murut and Dusun heritage, became engaged to a Sino-Kadazan young man from outside the Keningau district.

What was truly special is that the Angin family prepared a cultural presentation featuring Siopon, a traditional homemade rice drink kept in jars. The beverage has been passed down for generations and is still practiced today.

According to Liza Angin, Shonney’s aunt, the family has been making Siopon for many years, starting with their mother, Villine Lius, who is now 74 years old. Due to health reasons, she can no longer prepare it, so Liza and her siblings made the effort to learn and continue the family tradition.

The Angin family

According to Liza, long ago the drink was treated like coffee. Whenever visitors came to Murut homes, Siopon was always served, whether it was morning, afternoon, or night.

Today, the tradition has changed. Siopon is only prepared for special family events or gatherings, offered as a way to welcome guests into the family and to show respect.

She explained that making Siopon only requires two main ingredients: cooked rice and yeast. Most importantly, it must be kept in jars, which allow the drink to ferment properly. Usually, after about three weeks, the drink is mature enough to be consumed.

For the Murut community, jars play an important role in daily life. Besides being used for drinks like Siopon, the Tajau (jar) is also used to store food. They have been using jars for generations and continue to value their significance. Whether large or small, every household keeps them, either in the kitchen or as decorations because jars remain a meaningful part of Murut tradition.

Words and Visuals by Lorena Binisol
Writer on-the-Go