Traditional Weapon

Rencong is a type of dagger, a traditional weapon of the Achenese people. The shape resembles the letter L, and when viewed more closely the form is bismillah calligraphy.

In addition to rencong, the Achenese people also possessed several other special weapons, such as sikin panyang, peurise awe, peurise teumaga, siwah, geuliwang and peudeueng.

Dance

Traditional Achenese dances illustrate traditional heritage, religion, and local folklore. Achenese dances are generally performed in groups, in which a group of dancers are of the same sex, and there are standing or sitting positions. When viewed from the accompanying music, the dances can be grouped into two types; namely accompanied by the vocal and percussion of the dancer's own body, and accompanied by an ensemble of musical instruments. Some dances that are famous at the national and even world level are dances originating from Acheh, such as the Rateb Meuseukat Dance and the Saman dance.

Literature

The oldest Achenese manuscripts that can be found are from 1069 H (1658/1659 AD), namely Hikayat Seuma'un.
Before Dutch colonialism (1873–1942), almost all Achenese literature was in the form of poetry known as Hikayat. Very little is in the form of prose and one of them is the Book of Bakeu Meunan which is a translation of the book Qawaa'id al-Islaam.
It was only after the arrival of the Dutch that Achenese writings appeared in the form of prose, in the 1930s, such as Lhee Saboh Nang written by Aboe Bakar and De Vries. It was only afterward that various forms of prose appeared, but still remained dominated by the form of Hikayat.

Traditional House

Acheh traditional house is called "Rumoh Atjeh" (Acheh Hose). This house is a type of house on stilts with three main parts and one additional section.
The three main parts of the Acheh house are the "seuramoë keuë" (front porch), "seuramoë teungoh" (middle porch) and "seuramoë likôt" (back porch). Another additional part is the rumoh dapu (kitchen house).

Food

Achenese cuisine uses combinations of spices found in Indian and Arabic cuisine, include ginger, pepper, coriander, cumin, cloves, cinnamon, cardamom, and fennel. A variety of Achenese foods are cooked with curry or curry spices and coconut milk, which are generally combined with meat, such as buffalo meat, beef, lamb, fish and chicken. Certain recipes have traditionally used cannabis as a seasoning, which is also found in some other Southeast Asian dishes such as in Laos, but now the material is no longer used. Dishes native to Acheh include nasi gurih, mie acheh, mi caluk and timphan.