Batak cuisine is a type of cuisine influenced by the arts and cooking traditions of the Batak tribe, who inhabit the North Sumatra region, Indonesia. Batak cuisine is one type of Nusantara cuisine. One of the characteristics of Batak cuisine is its fondness of using Andaliman (Zanthoxylum acanthopodium) as the main spice. That’s why Andaliman is sometimes dubbed the “Batak pepper”.
Most Bataks are now Christian, so that is not like the surrounding tribes (like Aceh and Minangkabau), most Batak dishes are not limited by halal rules. Pork, blood is consumed in the Batak culinary tradition. Many of the region’s best foods are made from pork, as well as foods made from unusual ingredients, but there are also halal dishes.
Batak culinary arts centers are found in cities in the Batak highlands, for example in the Karo area of Kabanjahe and Berastagi. While some places around Lake Toba offer a lot of freshwater fish dishes like carp arsik. Apart from North Sumatra, in Jakarta or Bekasi and its surroundings and most major cities in Indonesia can also be found Lapo or a typical Batak restaurant.
