and this one in particular tells of a man going spear-hunting for a riverine creature". The pinakol consists of a pair of flat beaded bandoleer-type belts worn crossed over the chest and back. The sandang is a pair of long beaded strands, mostly with matching beads. These are worn crossed over the chest like the pinakol. The sullau is a flat beaded choker worn around the neck with two clamshell discs, one in front and one in back. Small bells are attached in the front. They make the discs out of plastic nowaday The tinggot is a short choker, either single beaded or with narrow beadwork. Men and women wear these. The togkul is a necklace some 26 inches (66 cm) long with beads similar to the sandang but smaller and worn around the neck. The sisingal is a narrow beaded band worn around the head. The rampai is made of cotton, flowers and beads worked into the hair. The orot. "Little brass rings and antique beads looped through thin strands of stripped bark (togung) becomes a wide and colorful hipband. To wear this the orot is slowly and carefully coiled around the hip. Then a last string of beads (Llobokon) is hung loosely from the coil. The orot is hand made by the Rungus men as the technique is known only to them". The bobolizan originates with the Tuaran Lotud group of Sabah, but according to Rose Sabala sometimes Rungus wear bobolizan to talk to spirits in the old language. There are also sad'ang, earrings that sometimes have beads attached. Many of the beads used by the Rungus are plastic and glass imitations of older heirloom beads. Materials such as plastic spoons were heated over a flame and the hot plastic are then winded onto a metal rod to make yellow beads. Cuisine Rungus cuisine is mainly prepared using cooking methods like braising, grilling and baking. Being a community of fishermen and farmers, the staple foods of the Rungus people usually consists of rice and cassava, supplemented with green vegetables and fish. Tinunuvan soguntung is the Rungus term for a preparation of grilled or roasted eggplant. The cooked eggplant is peeled, and served with chillies, lime juice, toasted ikan bilis or salted fish, and sprigs of lompodos (a local variety of basil). Tinonggilan is a slightly sparkling alcoholic drink made from maize. Akin to the Latin American corn beer,