|
|
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2009) |
Banana ketchup or banana sauce is a popular Philippine condiment made from mashed banana, sugar, vinegar, and spices. Its natural color is brownish, so it is often dyed red to resemble tomato ketchup. Banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas.[1]
Banana ketchup is sweeter than tomato ketchup and is similar in taste to the Indonesian Kecap manis and the Thai sweet chili sauce. In Filipino households, this ubiquitous condiment is used on just about any dish - omelettes (torta), hot dogs, burgers, fries, fish and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style spaghetti (sweeter than the traditional Italian spaghetti).[2]
It is exported to countries where there is a considerable Filipino population (United States, Canada, United Kingdom, Saudi Arabia, Kuwait, Hong Kong, France, Switzerland, Australia and New Zealand).
Filipino food technologist Maria Y. Orosa (1893–1945) is credited with inventing a banana ketchup recipe.[3][4]
| This condiment-related article is a stub. You can help Wikipedia by expanding it. |
|
||||||||||||||||||||
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)