Banana Ketchup Recipe: A Tropical Twist to Your Condiment Collection in 9 steps.
Unleash the tropical twist of banana ketchup with our easy-to-follow Banana Ketchup Recipe!
In the world of condiments, tomato ketchup reigns supreme, its tangy sweetness gracing countless dishes across the globe. However, amidst the ubiquity of tomato ketchup, a lesser-known condiment harbors a delightful surprise: banana ketchup.
With its vibrant red-orange hue, creamy texture, and delightful blend of sweetness and tanginess, banana ketchup offers a unique and flavorful alternative to its tomato-based counterpart. This tropical twist on a classic condiment is not only delicious but also versatile, adding a delightful touch to a variety of dishes.
Whether you’re dipping fries, enhancing marinades, or experimenting with sweet spaghetti sauces, banana ketchup is sure to elevate your culinary creations. So, embrace the unexpected and embark on a culinary adventure with this tropical twist on a beloved condiment.
Origin of Banana Ketchup?
Amidst the scarcity of World War II, Maria Orosa, a Filipino food scientist and chemist, emerged as a beacon of culinary innovation. Recognizing the need for food security, she turned to the humble banana, transforming it into a versatile ingredient that would not only alleviate food shortages but also etch her name in the annals of Philippine culinary history.
With unwavering determination, Orosa embarked on a quest to harness the essence of the banana, employing her expertise in chemistry and food preservation to develop a recipe for banana ketchup. She meticulously experimented with various techniques in order to produce a condiment that could replace the depleting tomato supply because of her unwavering belief in self-sufficiency.
The introduction of banana ketchup marked a pivotal moment in Philippine cuisine. Not only did it serve as a practical solution to the food crisis, but it also established itself as a beloved condiment, gracing the tables of Filipino households and captivating taste buds worldwide.
Maria Orosa’s legacy extends far beyond the creation of banana ketchup. Her unwavering commitment to food science and her dedication to fostering self-sufficiency have left an indelible mark on the Filipino culinary landscape, inspiring generations of food enthusiasts and solidifying her position as a national icon.
Banana Ketchup Recipe
Banana Ketchup
Ingredients
- 6 ripe bananas peeled and sliced
- 1 cup brown sugar
- 1 cup white vinegar
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 teaspoon ginger grated
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder adjust to taste
- 1/4 teaspoon cloves ground
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup raisins optional, for added sweetness
Notes
Nutrition Information (per serving, based on 2 tablespoons):
- Calories: 60
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 120mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 0g
Directions and Method:
1. Prep Work:
Start by peeling and slicing the ripe bananas. Ensure they are fully ripe for the best sweetness. Chop the onion, mince the garlic, and dice the red bell pepper. Grate the ginger, and you’re ready to embark on this flavorful journey.
2. Sauté Aromatics:
In a large saucepan over medium heat, sauté the chopped onion until translucent. Add the minced garlic and grated ginger, letting the kitchen fill with their enticing aroma. This forms the aromatic base that will elevate your banana ketchup.
3. Spice It Up:
Add the red bell pepper, turmeric powder, cinnamon, salt, black pepper, chili powder, ground cloves, allspice, and nutmeg to the pan. Stir well to combine, allowing the spices to mingle and create a symphony of flavors.
4. Banana Fusion:
Gently place the ripe banana slices into the pan, letting them dance in the spice-infused mixture. Stir carefully to coat the bananas with the aromatic blend. This is where the magic happens—where sweetness meets spice.
5. Tangy Twist:
Pour in the white vinegar, adding a delightful tang to the mix. Follow it up with the brown sugar, a key player in achieving that perfect balance between sweet and savory. Stir until the sugar dissolves, and the mixture takes on a rich, caramel hue.
6. Tomato Harmony:
Introduce the tomato sauce to the pan, enhancing the color and lending a savory depth to your banana ketchup. Stir in the water and bring the mixture to a gentle simmer. This is where the alchemy truly unfolds.
7. Simmer and Infuse:
Let your banana ketchup simmer over low heat, allowing the flavors to meld and intensify. Stir occasionally to prevent sticking, and witness the transformation as the bananas break down, creating a luscious, velvety texture.
8. Optional Sweetness:
If you have a penchant for sweetness, toss in the raisins at this stage. They add a burst of sweetness that harmonizes with the savory notes, creating a well-rounded flavor profile.
9. Blend to Perfection:
Once the bananas have softened and the mixture has thickened, remove the pan from the heat. Allow it to cool slightly before using an immersion blender to achieve a smooth, silky consistency. If you don’t have an immersion blender, transfer the mixture to a regular blender in batches.
Make the annatto oil
Annatto oil is a key ingredient in banana ketchup, providing a vibrant red-orange color, a subtle nutty flavor, and enhanced shelf life. It elevates banana ketchup into a visually appealing and flavorful condiment, comparable to its tomato-based counterpart.
Ingredients:
- 1/2 cup annatto seeds
- 1 cup olive oil (or any other vegetable oil)
Equipment:
- Small saucepan
- Fine-mesh strainer
- Airtight container
Instructions:
- Toast the annatto seeds: In a small saucepan over medium heat, toast the annatto seeds for 2-3 minutes, stirring constantly, until they are fragrant and slightly darkened.
- Infuse the oil: Add the olive oil to the saucepan with the toasted annatto seeds. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally.
- Strain the oil: Remove the saucepan from the heat and let the oil cool slightly. Then, pour the oil through a fine-mesh strainer into an airtight container.
- Store the oil: Store the annatto oil in a cool, dark place for up to 6 months.
Tips:
- For a more intense flavor, toast the annatto seeds for a longer period of time, up to 5 minutes.
- You can also use a coffee grinder to grind the annatto seeds before toasting them for a more concentrated flavor.
This method makes more annatto oil than needed. Use it to marinate roasts; it gives them a great color and a nutty, spicy taste. The oil will last for two weeks in the fridge.
Conclusion
As you embark on this culinary adventure, let banana ketchup be your guide to a world of flavor and creativity. Experiment with its versatility, using it as a dipping sauce, an ingredient in marinades and sauces, or even a base for sweet spaghetti.
With its vibrant color, rich flavor, and unique tropical twist, banana ketchup is more than just a condiment; it’s a culinary adventure waiting to be explored. So, embrace the unexpected, and let banana ketchup transform your condiment collection into a symphony of flavors and tastes.
