EUNGKOET KEUMAMAH (WOOD FISH): ACEH'S PAST CULINARY LEGACY AND POTENTIAL IN THE PRESENT AND FUTURE WORLD OF TOURISM

Abstract

This research article deals with Aceh's past culinary heritage which has its own charm for both Acehnese and for people from outside Aceh. One of Aceh's culinary delights that is already popular outside Aceh is Eungkoet Keumamah (wood fish) and is an Acehnese culinary heritage which has a history of fighting spirit during the colonial period and this culinary also has great potential to be preserved worldwide, especially in the world of Acehnese culinary tourism. Eungkoet Keumamah is a culinary that was previously only provided for warriors to fulfill their nutritional needs during the war against Dutch colonialism. The process of making Eungkoet Keumamah is also a learning experience, where Eungkoet Suree (Tongkol Fish) is boiled and then dried as a way to preserve the fish because at that time there were no refrigerators. This natural preservation can last for months. Behind the simplicity of the processing, it turns out that Eungkoet Keumamah, if cooked with a variety of spices that have been adjusted, produces a distinctive Acehnese taste and there are many food menus that can be prepared with the basic ingredients of Eungkoet Keumamah. Having a distinctive taste, Eungkoet Keumamah is not only a favorite food for the people of Aceh but is also able to attract the attention of people outside Aceh. Therefore, this culinary heritage deserves to be preserved. This article is a descriptive qualitative research where the existing data is processed qualitatively and the results of the analysis of the existing data are presented descriptively. The results of the study show that Eungkoet Keumamah is better known by the name of wood fish for people from outside Aceh. Meanwhile, in the midst of the people of Aceh, Eungkoet Keumamah is associated with local wisdom in the past, namely as a provision for life against Dutch colonialism, and in the present and in the future it is seen as having good potential in the world of tourism.