Banana Ketchup Recipe – Filipino/Banana Ketchup UFC

Banana Ketchup Recipe – Filipino/Banana Ketchup UFC

If you’re having lunch in the Philippines, think twice before reaching for the nearest red condiment to put on your fries.

Outside of the Philippines, most people have never heard of this red tomato ketchup alternative. People in the Philippines, on the other hand, adore banana ketchup.

This red, sweet, and tangy condiment is made from bananas, as the name implies. However, if you were to try it, you’d never guess.

Why Bananas in ketchup?

Banana ketchup, also called banana sauce, is a traditional all-around Filipino condiment. This sauce tastes like tomato ketchup however it’s clearly sweeter and fruitier thanks to the high content of bananas.

UFC Banana Sauce is made from garlic, chili, and spices and has a delicious spicy flavor.

Maria Orosa (1893–1945), a food chemist who wanted to reduce the Philippines’ reliance on imported goods like tomatoes, deserves credit for banana ketchup.

When Americans first arrived in the Philippines, they brought canned goods and American condiments like ketchup with them.

Maria Orosa decided to make a similar condiment out of a local crop: bananas, with a little red dye, added to make it more appealing and visually similar to the American import.

Magdala V. Francisco, Sr. began mass-producing banana ketchup near the end of WWII.

According to one story, American soldiers in the Philippines who ran out of tomato ketchup sparked the initial popularity of banana ketchup.

In the Philippines, however, the idea of a banana condiment is not new. In fact, the banana sauce has long been popular in the Philippines.

Yes, most stores sell red banana ketchup.

The traditional version of this “ketchup” contains no tomato whatsoever.

What is the Origin of Banana Ketchup?

Maria Ylagan Orosa, a food scientist, is credited with inventing banana ketchup. During the 1930s, Orosa worked to strengthen the Philippines by developing dishes that could replace popular imported foods.

Her commitment to using locally sourced ingredients led her to reimagine ketchup, which previously relied on scarce tomatoes, and replaces them with plentiful bananas.

The Universal Food Corporation, now known as the Universal Food Corporation, produced and distributed the first commercially mass-produced banana ketchup in 1942. (UFC).

Uses for Banana Ketchup

Here’s where things get interesting.

Banana ketchup is traditionally served with Filipino beef omelets and garlic fried rice.

We were also unsure about it. If you like ketchup, you should definitely try this banana ketchup.

Use it to season eggs, rice, and oven fries.

This, strange as it may appear, works. It’s effective!

Banana ketchup is used as a condiment or dipping sauce in Filipino cuisine, as well as in marinades.

Listed below are a few traditional Filipino dishes that use banana ketchup:

Tortang talong: Sliced and charred eggplant is dipped in egg and then pan fried in this take on an omelet.

It’s usually served with steamed rice and banana ketchup for breakfast or lunch.

Filipino spaghetti: This sweet and savory dish combines spaghetti noodles with banana ketchup and cut-up hot dogs for a uniquely Filipino take on an American classic. Jollibee, a Filipino fast food chain, serves it as a signature dish.

Silog: is a Filipino breakfast dish that combines two key ingredients: sinangag (garlic fried rice) and itlog (fried egg) (egg).

There are numerous variations that include bacon, spam, corned beef, fried chicken, and a variety of other side dishes.

Tapsilog, for example, combines Filipino beef jerky with rice and an egg. A side of banana ketchup for dipping is the only constant (aside from rice and a fried egg).

Fried chicken is a popular snack, especially at fast food restaurants like Max’s and Jollibee. It’s flavored with garlic and black pepper and marinated in calamansi juice and soy sauce.

Cooking or marinating chicken in banana ketchup or using banana ketchup as a glaze is a popular way to enhance the flavor of Filipino chicken dishes.

Banana Ketchup Substitute

Tomato ketchup can be substituted for banana ketchup in any recipe.

How to Make Ketchup from Bananas

10 minutes to prepare, 15 minutes to cook

Time allotted: 25 minutes

Servings

Calories: 20 tablespoons

25kcal

Equipment

• Blender

Ingredients

• 1 tbsp. canola oil
• 2 garlic cloves chopped
• ½ cup sweet onion (or yellow onion) chopped
• 1 Thai red chili pepper seeded and chopped
• 2 medium bananas (8.5 oz./240 g) sliced
• 2 tbsp. brown sugar
• ¼ cup apple cider vinegar
• ¾ cup water

Instructions

• Heat the canola oil in a medium frying pan or saucepan over medium heat. Combine the garlic, onions, and chili pepper in a bowl. Cook for 5 minutes, or until softened.

12 cup sweet onion (or yellow onion), 1 Thai red chili pepper, 1 tablespoon canola oil, 2 garlic cloves

• Combine the bananas, brown sugar, apple cider vinegar, and water in a mixing bowl. Mix everything together. 2 medium bananas (840 g), 2 tablespoons brown sugar, 14 cups apple cider vinegar, and 34 cups water
• Bring the mixture to a low simmer. Reduce to medium-low heat and cook for 10 minutes. Remove from the heat and set aside to cool.
• Pour the mixture into a blender and blend until smooth. If you want thinner ketchup, add more water until you get the desired consistency.
• Season with salt and pepper to taste. Serve!

Notes:

• This recipe makes about 1¼ cup of ketchup.
• Adjust the amount of vinegar or brown sugar to your liking.
• Refrigerate for up to 3 weeks in an airtight container, or freeze for up to 3 months.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 2mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g

How to Organize

• Refrigerate banana ketchup for one month in an airtight container; leftover ketchup can be frozen.

Cool, and then freeze for up to three months with an inch of headspace in the jar or container. Before using, defrost.

Do you keep banana ketchup refrigerated?

Homemade banana ketchup should always be kept refrigerated. Store unopened store-bought banana ketchup for up to a year in the pantry.

It should be kept in the fridge once opened.

Is ketchup made from a bananas vegan?

Because most banana ketchup contains vegan ingredients, it is suitable for vegans. However, the exact ingredients will vary depending on the brand or recipe, so read the label carefully. This recipe for banana ketchup is vegan.

Recipe for Spicy Filipino Banana Ketchup

1½ cup yield

Ingredients

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

Instructions

• Firstly, In a medium saucepan, combine the oil and annatto seeds. Heat over medium-low heat for 3 to 5 minutes, or until the seeds are almost black.
• Then, allow cooling for a minute before removing and discarding the seeds with a slotted spoon. Go to the next step if you’re not using the annatto seeds.
• Thirdly, heat the oil over medium heat, then add the onion and cook, stirring frequently, for 5 to 7 minutes, or until soft and translucent. Stir in the garlic and chile and cook for 1 to 2 minutes, or until fragrant.
• After that, add the tomato paste and cook until the mixture turns orange-red and the tomato is no longer visible.
• Stir in the mashed bananas thoroughly. The vinegar, water, sugar, pepper, clove, salt, soy sauce, and bay leaf are then added. Bring to a boil, then reduce to low heat and continue to cook for 20 to 30 minutes, partially covered, until thick like ketchup! Remove from the heat and set aside for 10 minutes to cool. Remove the bay leaf and discard it.
• Finally, puree the mixture in a mini food processor or blender. Taste and adjust the tartness with water, sugar, or vinegar. Refrigerate for up to 3 weeks after transferring to a jar.

What is Banana Ketchup Made from?

The base of banana ketchup is obviously finely mashed or puréed bananas.

The exact other ingredients vary depending on the brand or recipe, but vinegar, sugar, and spices are common.

Some banana ketchup is a dark yellow or light brown color, while others have a dash of red food coloring to make them look more like tomato ketchup.

What Is the Taste of Banana Ketchup?

Ketchup made from bananas is a sweet and tangy condiment.

Thanks to the vinegar and spice blend, it tastes similar to tomato ketchup, but with a fruity twist.

It goes well with savory and salty foods, which helps to balance out the condiment’s natural sweetness.

Where Can I Buy Banana Ketchup?

Banana ketchup can be found in the condiments section of most well-stocked Asian supermarkets.

Although some brands are labeled as “banana sauce,” they are clearly a variant of banana ketchup.

This popular condiment is also available to buy online.

What to Eat with Banana Ketchup?

In terms of application, banana ketchup isn’t all that different from tomato ketchup.

This unusual condiment may sound like a dessert, but it goes well with salty and savory dishes to balance out the tanginess. It goes well with hamburgers,

French fries, fish, hot dogs, fried chicken, and other traditional comfort foods.

Banana Ketchup Storage at Home Note that homemade ketchup is not the same as store-bought ketchup, which you can keep in the pantry until ready to use.

Keep the homemade version refrigerated or frozen at all times.

Refrigerate your banana ketchup once you’ve finished making it to keep it fresh.

If you store it in an airtight container, you can keep it in the fridge for 2 to 3 weeks.

You can keep it in the freezer for up to three months if you aren’t going to use it right away.

Is this Banana Ketch up recipe Weight Watchers friendly?

The new PersonalPoints plan from Weight Watchers calculates each person’s Points allowance based on their specific food preferences and goals.

Is there anything special Ingredient you’ll need to make Banana Ketch up?

For this recipe, you’ll need very ripe bananas (like the kind you’d use to bake banana bread). The splotchier, the better! The flavor will be much less sweet if you use greener, less ripe bananas.

Allspice is required. ALLSPICE, not mixed spice! It’s nothing like mixed spice and shouldn’t be used in place of it!

We recommend getting some allspice if you don’t already have any. It’s fantastic in our One Pot Mediterranean Chicken Orzo with rosemary and thyme.

We also blitz the ingredients with a hand blender once they’ve cooled down to make a smoother sauce. It’s so simple and quick!

Frequently Asked Questions

Is banana ketchup the same as banana sauce?

Banana ketch up (also known as banana sauce) is popular Filipino fruit ketchup made with bananas, sugar, vinegar, and spices.

Its natural color is a brownish-yellow, but it’s frequently dyed red to look like tomato ketchup.

What is the significance of banana ketch up?

They are capable of keeping you cool (lowering your body temperature). They contain tannin, which helps your body absorb water and keep you cool.

What color is banana ketch up?

She made a banana sauce one day using mashed bananas, vinegar, and spices.

Because the brownish-yellow color was unappealing, a little red dye was added, transforming it into banana ketchup.

Is ketchup made from a bananas vegan?

Typically, banana ketch up (or banana sauce) is vegan. There are no animal products in the leading brands.

Why isn’t the ketchup made from bananas yellow?

Because the brownish-yellow color was unappealing, a little red dye was added, transforming it into banana ketchup.

Is ketchup made from bananas acidic?

In the sweet and tangy categories, it tastes surprisingly like tomato ketchup; there’s just a lack of bright, acidic tomato-ness.

What is the calorie count of banana ketch up?

2 tbsps. (30 g) UFC Banana Ketch up contains 35 calories.

What is the purpose of Jufran banana sauce?

This is popular sweet catsup made of banana that is used on a variety of dishes in the Philippines, including dipping for eggrolls (lumpia) and spreading on hot dogs, sandwiches, hamburgers, french fries, and anything else.

What is the flavor of Jufran?

Banana or tomato? You could have gotten away with it.

According to Ponseca, Jufran, a popular brand of sweet, tomato-free ketchup, is marketed as “banana sauce” rather than “ketchup.”

Despite this, banana ketchup is the common name for the condiment.

What makes banana ketch up different from regular ketch up?

What Is the Taste of Banana Ketch up? Ketch up made from bananas is a sweet and tangy condiment.

Thanks to the vinegar and spice blend, it tastes similar to tomato ketchup, but with a fruity twist.

It goes well with savory and salty foods, which helps to balance out the condiment’s natural sweetness.

What makes banana sauce different from banana ketch up?

Despite the fact that bananas are the main ingredient, banana ketch up, also known as banana sauce, is made in the Philippines and has almost no banana flavor.

Instead, it has a tomato ketchup flavor.

What are some of the advantages of banana ketch up?

Vitamins B1 (thiamine), B2 (riboflavin), and B6 (pyridoxine) is part of the B-complex of vitamins that help the body function properly. Vitamin B1 aids in the release of energy from food, making it essential for active children.