Banana ketchup

Banana Ketchup Recipe from the Philippines

Region / culture: Philippines | Preparation time: 20 minutes | Cooking time: 1 hour and 30 minutes | Servings: 8

Introduction

Banana ketchup is a unique and flavorful condiment that offers a sweet and tangy twist to traditional ketchup. Originating from the Philippines, this delightful sauce combines the natural sweetness of bananas with a blend of spices and vinegar to create a versatile and irresistible topping for a variety of dishes. This recipe takes you through the steps to make your own homemade banana ketchup, ensuring a fresh and vibrant addition to your culinary creations.

History

The invention of banana ketchup is attributed to Maria Orosa, a Filipino food technologist and war heroine, in the early 20th century. During World War II, there was a shortage of tomatoes, prompting Orosa to innovate and use bananas as the base for a ketchup alternative. The recipe has since become a staple in Filipino cuisine, enjoyed by many for its unique flavor profile that complements a wide range of dishes.

Ingredients

0.5 cup golden raisins
0.33 cup chopped sweet onions
2 large garlic cloves, quartered
0.33 cup tomato paste
4 large very ripe bananas, peeled and sliced
1-0.33 cup cider vinegar, divided use
3 to 4 cup water
0.5 cup (packed) dark brown sugar
1-0.5 tsp salt
0.5 tsp ground chipotle chile pepper or to taste
0.25 cup light corn syrup
2 tsp ground allspice
1 tsp ground cinnamon
0.5 tsp freshly grated nutmeg
0.25 tsp ground cloves
2 tbsp dark rum

How to prepare

Place the raisins, onions, garlic, tomato paste, bananas, and 0.67 cup of vinegar in the bowl of a food processor fitted with the metal blade. Process until smooth and pour into a large, heavy saucepan.
To the banana mixture in the saucepan, add the remaining 0.67 cup of vinegar, 3 cups of water, brown sugar, salt, and ground chipotle chile pepper. Stir to combine.
Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes. If the ketchup gets too thick and begins to stick, add some of the remaining water (up to 1 cup).
Add the corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon. Stir in the rum and remove from heat. Let it cool for 10 minutes.
Push the ketchup through a fine strainer, mashing the solids with the back of a spoon. Let it cool to room temperature, pour into glass bottles, cover, and refrigerate. Use within 1 month. Banana ketchup is especially good as a condiment with pork and poultry.

Variations

For a spicier version, add a teaspoon of chili flakes or a tablespoon of hot sauce. To reduce sugar content, substitute brown sugar with a sugar alternative and adjust the corn syrup accordingly.

Cooking Tips & Tricks

To ensure the best flavor and consistency for your banana ketchup, consider the following tips:

- Use very ripe bananas for a natural sweetness and smooth texture.

- Adjust the amount of vinegar and spices according to your taste preference. Start with the recommended measurements and tweak as needed.

- For a smoother ketchup, ensure to thoroughly strain the mixture to remove any solid bits.

- Cooking the ketchup on low heat for a longer period helps to develop the flavors and achieve the right consistency.

Serving Suggestions

Banana ketchup pairs wonderfully with a variety of dishes, including grilled or fried chicken, pork, burgers, and even as a dipping sauce for fries and other snacks. Its unique flavor can also be used to enhance marinades and dressings.

Cooking Techniques

The key technique in making banana ketchup is slow cooking to allow the flavors to meld together and the mixture to thicken to the desired consistency. Straining the ketchup ensures a smooth texture, enhancing the overall quality of the condiment.

Ingredient Substitutions

If cider vinegar is not available, white vinegar or even lemon juice can be used as alternatives. For a healthier version, honey or maple syrup can replace corn syrup.

Make Ahead Tips

Banana ketchup can be made ahead of time and stored in the refrigerator for up to a month. For longer storage, it can be frozen in an airtight container for up to 3 months.

Presentation Ideas

Serve banana ketchup in a decorative bottle or bowl, accompanied by a small spoon for easy serving. Garnish with a slice of banana or a sprinkle of ground cinnamon for a visually appealing presentation.

Pairing Recommendations

This ketchup is especially good with grilled or roasted meats, such as pork and chicken. It also complements fried foods like tempura, fries, and fritters, adding a sweet and tangy flavor.

Storage and Reheating Instructions

Store banana ketchup in an airtight container in the refrigerator for up to 1 month. It does not require reheating, but if desired, gently warm it over low heat before serving.

Nutrition Information

Calories per serving

The calorie content in banana ketchup will vary depending on the specific ingredients and their quantities. On average, a tablespoon serving of homemade banana ketchup may contain approximately 20-30 calories. For more precise calorie information, consider calculating based on the exact ingredients used.

Carbohydrates

Banana ketchup is primarily composed of carbohydrates, with the main sources being bananas, brown sugar, and corn syrup. The total carbohydrate content will vary depending on the exact measurements and substitutions used. However, it's important to note that this condiment should be consumed in moderation, especially by individuals monitoring their sugar intake.

Fats

This banana ketchup recipe contains minimal fat, making it a low-fat option for those looking to reduce their fat intake. The negligible amount of fat present comes from the natural content in the ingredients used, with no added fats or oils.

Proteins

Banana ketchup is not a significant source of protein. The primary ingredients focus on providing flavor and texture rather than protein content. For those looking to increase their protein intake, consider pairing this condiment with protein-rich foods.

Vitamins and minerals

Bananas, the main ingredient in this ketchup, are a good source of several vitamins and minerals, including vitamin C, potassium, and dietary fiber. The addition of spices such as allspice, cinnamon, and nutmeg also contributes small amounts of various nutrients, enhancing the overall nutritional profile of the ketchup.

Alergens

This banana ketchup recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific food sensitivities should review all ingredient labels to ensure safety.

Summary

Overall, banana ketchup is a flavorful condiment with a relatively low-fat content and a moderate amount of carbohydrates. It provides small amounts of vitamins and minerals, making it a nutritious addition to meals in moderation.

Summary

Banana ketchup is a delightful and versatile condiment that brings a unique twist to traditional ketchup. With its rich history, nutritional benefits, and delicious flavor, it's a must-try recipe that can enhance a wide range of dishes. Whether you're looking to spice up your barbecue or add a sweet tang to your snacks, banana ketchup is sure to impress.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for banana ketchup. It was a warm summer day, and I was visiting my dear friend Maria in the Philippines. Maria had invited me over for lunch, and as I entered her kitchen, I was immediately greeted by the sweet aroma of ripe bananas and tangy vinegar.

Maria had a pot bubbling on the stove, and she was busy stirring a mixture of mashed bananas, sugar, vinegar, and spices. Intrigued by the unusual combination of ingredients, I asked her what she was making. Maria smiled and explained that she was making banana ketchup, a popular condiment in the Philippines.

I watched in awe as Maria cooked the mixture down until it thickened into a rich, golden sauce. She then poured it into jars and sealed them tightly. As we sat down to eat, Maria served the banana ketchup alongside crispy fried chicken and steamed rice. The sweet and tangy flavor of the ketchup complemented the savory dishes perfectly, and I couldn't get enough.

After lunch, I asked Maria for the recipe, and she was more than happy to share it with me. She explained that banana ketchup was a staple in Filipino cuisine and that each family had their own version of the recipe. Maria's version included ripe bananas, sugar, vinegar, garlic, onions, and a blend of spices like ginger, cloves, and cinnamon.

I was fascinated by the idea of making my own banana ketchup, and I couldn't wait to try it out in my own kitchen. When I returned home, I gathered all the ingredients and followed Maria's instructions to the letter. The process was surprisingly simple, and soon enough, my kitchen was filled with the sweet and tangy aroma of banana ketchup.

I let the ketchup cool before transferring it into jars, just like Maria had done. I couldn't wait to share it with my family and friends and introduce them to this unique condiment. As I served it alongside grilled meats, fried fish, and even as a dipping sauce for fries, I received nothing but rave reviews.

Over the years, I continued to make banana ketchup using Maria's recipe as a base. However, I couldn't resist adding my own twist to the mix. I experimented with different spices and seasonings, adjusting the sweetness and acidity levels to suit my taste. Each batch of banana ketchup I made was slightly different from the last, but they all shared that signature sweet and tangy flavor that I had fallen in love with.

I shared my recipe with friends and family, and soon enough, it became a staple in their kitchens as well. They would often ask me for tips and tricks on how to make the perfect banana ketchup, and I was more than happy to pass on my knowledge.

As the years went by, banana ketchup became a beloved condiment in my household. It was always present at family gatherings, barbecues, and potlucks, adding a touch of nostalgia and warmth to every meal. I couldn't help but smile knowing that a chance encounter with Maria had led me to discover this delicious recipe that would become a cherished tradition in my own family.

To this day, whenever I make banana ketchup, I think of Maria and that fateful summer day in the Philippines. I am grateful for her generosity in sharing her recipe with me and for introducing me to a new and exciting culinary adventure. The sweet and tangy flavor of banana ketchup will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.