At the end of the 19th and in the beginning of the 20th century the Parmalim movement, which originated in Toba lands spread to other areas of the Batak lands.
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Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as specifically of the Batak Toba and Mandailing, who dwell in these areas.