About
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.
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikidata
License
CC0
Source page
Imported
6/3/2026, 3:54:20 AM
Verification
Multi-layer verified