Keumamah
Keumamah is a traditional dried fish in Acehnese cuisine, usually made skipjack or tuna. Keumamah is also known as "wood fish", due to its hardness. It is preserved through several processes, from cleaning the fish to boiling, drying, and storing; therefore, keumamah can be stored for years, provided it is kept dry and free from moisture.
The spices used to prepare keumamah are:
- ;
- curry tree;
- bird's eye chili and
- green chili.