Keumamah (wooden fish) is a traditional Acehnese preserved fish that served as a vital logistic food for independence fighters during the Aceh War due to its long shelf life. It is made of mackerel tuna boiled in saltwater, filleted, and sun-dried until it hardens like a piece of dark wood. The dried fish is thinly sliced and cooked in a spicy curry (*gulai keumamah*) with large green chilies, curry leaves, and sun-dried bilimbi (*asam sunti*).
Location & Address: Fish processing centers in Lampulo (Banda Aceh) and Lhoknga (Aceh Besar), Aceh Province, Indonesia. Google Maps
References & Sources: 1. Said, Mohammad. (1981). *Aceh Throughout the Ages: War Logistics of the Acehnese*. 2. Marine Affairs and Fisheries Office of Aceh. (2020). *Traditional Fish Preservation Technology of Keumamah*.
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