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Cakalang fufu is a traditional smoked tuna dish from Minahasa, North Sulawesi, Indonesia. It is made from cakalang fish, a type of tuna, which is cleaned, seasoned with spices, smoked for four hours until dry and reddish, and can be stored for up to a month. It is often served with steamed rice and a spicy sambal sauce called dabu-dabu and can also be used as a topping for dishes like salads, noodles, and rica-rica.

Author

Anggi Widya Lestari

Language

EN