@voltajr

Keumamah is one of Aceh's most historic traditional dishes. This dish is also known as wooden fish, due to the fish's hard, dry texture, resembling wood. Keumamah is more than just food; it symbolizes the resilience, local wisdom, and history of the Acehnese people. Keumamah stems from the customs of Aceh's coastal communities who utilize seafood, particularly tuna. For hundreds of years, Acehnese people have known a technique for preserving fish by boiling and then drying it in the sun. This method allows the fish to last for months without preservatives. This preservation technique was crucial in the days before refrigeration technology, and it served as a means of nourishment for Acehnese sailors, traders, and warriors on long journeys. @base.base.eth @jesse.base.eth

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