Rooted in Malay and Minangkabau, rendang developed at the cultural crossroads of the Malacca Strait. The dish carries strong Indian influences, as many of its key ingredients are staples in Indian cooking. The introduction of chili peppers by the Portuguese through the Columbian exchange after the capture of Malacca in 1511, played a key role in the evolution of rendang. Malay and Minangkabau traders frequently carried rendang as provisions, allowing the dish to travel naturally through cultural exchange between the Sumatra and Malay Peninsula. In 20th century, the deeply rooted migratory tradition of the Minangkabau people further maintained and contributed to the dish's spread, as they introduced Minang-style rendang to the various places they settled.