Banana ketchup

Banana Ketchup is a popular condiment in the Philippines, made from mashed banana, sugar, vinegar, and spices. Its natural color is brownish-yellow, but it is often dyed red to resemble traditional tomato ketchup. Banana ketchup was made during World War II due to lack of tomatoes and a surplus of bananas.

History

In the Philippines during World War II, a shortage of tomatoes led to the invention of banana ketchup. Food technologist Maria Orosa (1893–1945) is credited with creating the condiment. Orosa, who was also a war heroine, is known for her contribution to the Filipino food industry.

Production

Banana ketchup is made by mashing bananas and adding sugar, vinegar and various spices. The mixture is then cooked until it reaches a ketchup-like consistency. Some manufacturers add red food dye to make the product resemble tomato ketchup.

Usage

Banana ketchup is a staple condiment in the Philippines and is as common as tomato ketchup is in the West. It is often served with dishes such as omelettes, hot dogs, and hamburgers. It is also a vital ingredient in Filipino-style spaghetti, which is notably sweeter than its Italian counterpart.

See also

• List of condiments
• List of banana dishes
• Maria Orosa

References

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