Mi aceh, common Acehnese fried noodles in Indonesia.
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Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian[1][2] traders influenced food culture in Aceh although flavours have substantially changed their original forms.[3] The spices combined in Acehnese cuisine are commonly found in Indian and Arab cuisine, such as ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel.[4]
A variety of Acehnese food is cooked with curry or coconut milk, which is generally combined with meat such as buffalo, beef, goat meat, lamb, mutton, fish, or chicken.[5] Several Aceh dishes can trace its origin to India, such as roti canai which was derived from Indian flatbread.[6]
Acehnese cuisine
Ayam tangkap
Bubur asyura
Kuwah pliek u
Bhôi
Keukarah
Meuseukat
Roti cane kari kambing
Kopi sanger
^Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 182.
^Arndt Graf, Susanne Schroter & Edwin Wieringa, ed. (2010). Aceh: History, Politics and Culture. p. 183.
^Wibisono, Nuran (June 4, 2018). "Jejak India Dalam Kuliner Nusantara". tirto.id (in Indonesian).
^Rosemary Brissenden (2007). Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Tuttle Publishing. ISBN 0-7946-0488-9.
^Patrick Witton (2002). World Food: Indonesia. Lonely Planet. ISBN 1-7405-9009-0.
^"Roti Canai, Kue Paling Dicari Penyuka Kuliner Aceh". Merah Putih (in Indonesian). 2018-06-18. Retrieved 2024-03-06.
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