Banana ketchup is a popular condiment in the Philippines. It is made from mashed bananas, vinegar, sugar, and spices. It is often used as a dipping sauce for fried foods, such as lumpia and fishballs. It can also be used as a glaze for meats or vegetables.
Banana ketchup was first created during World War II, when there was a shortage of tomatoes in the Philippines. Maria Y. Orosa, a Filipino food technologist, developed the recipe as a way to use up the surplus of bananas. The ketchup was an instant hit, and it has been a staple in Filipino households ever since.
Banana ketchup is made from a variety of bananas, including Saba, Lakatan, and Cavendish. The bananas are mashed and cooked with vinegar, sugar, and spices. The mixture is then simmered until it thickens. Some recipes also call for the addition of tomato paste or ketchup, but this is not necessary.
Banana ketchup is a sweet and tangy condiment that has a slightly smoky flavor. It is not as sweet as tomato ketchup, and it has a more complex flavor. Banana ketchup is a good source of vitamins and minerals, including potassium, vitamin C, and vitamin A.
If you are looking for a unique and flavorful condiment, I encourage you to try banana ketchup. It is a delicious and versatile condiment that can be used in a variety of dishes.
Here is a recipe for banana ketchup:
Ingredients:
- 2 cups mashed ripe bananas
- 1/2 cup white vinegar
- 1 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions:
- In a large saucepan, combine all of the ingredients.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Remove from heat and let cool completely.
- Store in a sealed container in the refrigerator for up to 2 weeks.