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.
Key Ingredients
table salt
Piper nigrum
Allium sativum
coriander seed
shallot
skipjack tuna
Thunnus tonggol
ginger
bird's eye chili
Thunnini
Asam sunti
Cuisine Type
Indonesian cuisine
Acehnese cuisine
Dietary Information
✓ Popular street food
Traditional Indonesia cuisine
