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Filipino-Style Banana Ketchup

PREP TIME
30 min

Sweet floral bananas stand in for tomatoes in this spicy condiment that is unique to the Philippines, where a tomato shortage and concurrent banana surplus during World War II led to the invention of ketchup made with the tropical fruit. Use the ketchup like you would a chutney: as a dip for vegetables, as a spread on sandwiches, or as a sauce for grilled or roast chicken or pork.

Yield: 2 cups

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Ingredients

2
tbsp vegetable oil
½
cup finely chopped yellow onion
1
tbsp minced peeled ginger
½
tsp ground turmeric
¼
tsp ground allspice
2
cloves garlic, minced
1
jalapeno, stemmed, seeded and minced
1
tbsp tomato paste
4
very ripe bananas, mashed until smooth (about 2 cups)
½
cup white wine vinegar
½
cup packed light brown sugar
2
tbsp soy sauce
2
tbsp dark rum (optional)
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Directions

Step 1

Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.

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