Eungkot This keumamah is one of Aceh's many specialties. This cuisine is there from the old era. Even this food is the mainstay of the heroes of Aceh during the war against the Dutch infidel. This cooking function itself is almost the same as rendang-food that is durable and not easily stale. The more heated / warmed the better. Called wooden fish because the texture of this fish is hard due to the drying process in the sun and through fogging. This is intended to fish more durable and can be used in a long time. Once dried and cut along the wrist, then followed by the process of flour and a bit of lime.
In general, the history of Aceh cuisine flourished during the Hindu era brought by Indians close to Aceh. Aceh's own cuisine is very similar to Indian cuisine. This is supported also because of the availability of spices in the local area that colored the taste of the sour and spicy and savory. Types of food in Aceh are also diverse. There are berkari thick, berkuah, and fondling like Eungkot Keumamah this.