Spicy Banana Ketchup Recipe - Viet World Kitchen (2024)

Earlier this year, I did an Asian hot sauce tasting for BonAppetit magazine that included Filipino banana ketchup. I bought bottles of theleading brand, Jufran, and frankly, the stuff was oddly fake tasting in thebanana department. There are many kinds of bananas in Southeast Asia and theirfunky fermented characteristics were in the sauces, as well as a ton of sugar.It was also bright red, practically like nail polish. I wondered what the realstuff was like.

What’s the back story on banana ketchup? Filipinos loveAmerican ketchup but during World War II, they had a tomato shortage. One womanresourcefully came up with a knockoff made with bananas. (If you’ve been toSoutheast Asia, you know that bananas are ubiquitous and the many varieties are extra delicious.) Banana ketchup,also known as banana sauce, was a local hit and became as popular as ketchup,writes Marvin Gapultos in his debut book, TheAdobo Road. As a result, anywhere Filipinos went, they brought theirketchup with them.

Fascinated, I made a batch this week from Marvin’s book. Ibought two big bananas and over ripened them to ensure their sweetness. Marvincalls for annatto (achiote) oil to brighten up the ketchup’s color so I improvised ashortcut, which wasn’t as intense-colored as his, but the impact was purelycosmetic.

When I was done, the ketchup didn’t look like your typicaltomato-based ketchup. It was orange-brown, tangy, and thanks to the five chiles I added,it was spicy. The texture was like that of ketchup and the flavor, while earthymore than spritely, was pleasant in its own right. I can totally see how theFilipinos came to love their banana ketchup so much. Forget that bottled stuff
and tinker with making your own!

Recipe

Spicy Filipino BananaKetchup

Yield: 1 ½ cups

Ingredients

• 2 tablespoon canola or peanut oil
• ¾ teaspoon annatto seeds (optional)
• 1 small yellow onion, chopped
• 2 cloves garlic, mined
• 2 to 5 Thai or Serrano chiles, chopped
• 1 generous tablespoon tomato paste
• 2 large ripe bananas, mashed (net 9 oz / 270 gr)
• ½ cup (120 ml) apple cider vinegar
• ¼ cup (60 ml) water
• 2 packed tablespoons dark brown sugar
• ½ teaspoon black pepper
• ⅛ teaspoon ground clove
• ⅛ teaspoon sea salt
• 1 teaspoon regular soy sauce
• 1 bay leaf

Instructions

1. Put the oil and annatto seeds in a mediumsaucepan. Heat over medium-low heat and let gently sizzle for 3 to 5 minutes,until the seeds are nearly black. Cool for a minute, then use a slotted spoonto remove and discard the seeds. If you’re not using the annatto seeds, go to
   the next step.
2. Heat the oil over medium heat, add the onion andcook, stirring often, until soft and translucent, 5 to 7 minutes. Add thegarlic and chile, stir and cook for 1 to 2 minutes, until aromatic. Add thetomato paste and cook, stirring often, until the mixture is orange red and thetomato is no longer visible.
3. Add the mashed bananas, stir to combine well.Then add the vinegar, water, sugar, pepper, clove, salt, soy sauce, and bayleaf. Bring to a boil, lower the heat to simmer, partially covered, for 20 to30 minutes, until thick like—ketchup! Remove from the heat, cool for 10
   minutes. Remove and discard the bay leaf.
4. Use a mini food processor or blender to pureethe mixture. Taste and add water to thin, sugar to sweeten, or vinegar totartness. Transfer to a jar and use, or refrigerate for up to 3 weeks.

Adapted from The Adobo Roadby Marvin Gapultos (Tuttle, 2014).

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• Sriracha Hot Sauce Week(links to articles and recipes on VWK, Bon Appetit, and BusinessWeek)
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