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Pre-Colonial Era (Before the 16th century) - Shannon

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Pre-Colonial Era (Before the 16th century) - Shannon

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Origins: Many people believe lalampa is originated in the Minahasa region of North Sulawesi, Indonesia. It is closely connected with the culinary traditions of the Minahasa people, who have been using banana leaves for cooking and preserving food. Lalampa is likely evolved from traditional rice-based dishes using local ingredients like glutinous rice and fish for the feeling. It is steamed for a few minutes.

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Colonial Era (16th - 19th century) - Shannon

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Colonial Era (16th - 19th century) - Shannon

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Dutch Influence: The Minahasa region came under Dutch colonial rule, bringing about cultural exchanges. While lalampa remained traditional, Dutch influences variation of tips for the preparation and presentation to upgrade the quality of lalampa. Just like the food named klappertaart. Lalampa is prepared with white rice and fish as the feeling. It is presented with the banana leaf wrapping the rice and steamed afterwards.

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Post Independence Era (1945 - 1960s) - Kloe 

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Post Independence Era (1945 - 1960s) - Kloe 

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Post independence era: Following Indonesia's independence, interest in local culinary customs grew again. As more Indonesians from other regions moved here and shared their culinary traditions, lalampa started to become more well-known outside of North Sulawesi. The dish has becoming more common at national celebrations of Indonesian history, such as festivals.

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Urbanization and Spread: When cities such as Manado grew, Lalampa became more popular in markets and food stalls. Urbanization made the dish easier to get outside of where it was made. It also started appearing in Indonesian cookbooks and food-related media, helping to popularize it further.

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Culinary Revival: Lalampa saw an increase in popularity with the growth of the slow food movement and a worldwide interest in local and traditional foods. While maintaining the fundamental elements of the classic recipe, chefs and food enthusiasts started experimenting with contemporary twists. Lalampa was also highlighted in Indonesian government culinary tourism during this time.

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21th Century Era (2010s - present) - Leo 

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21th Century Era (2010s - present) - Leo 

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Modern Day: Lalampa continues to be a dish people love in Indonesia, especially in North Sulawesi. It is often featured in food festivals and is a popular street food item. The dish is also gaining attention from international foodies who are exploring Indonesian cuisine. Modern versions of Lalampa might include variations in fillings, but the traditional method of wrapping it in banana leaves and grilling remains a hallmark.