My first style was in 2017, within the balmy metropolis of Castries, St. Lucia. Contemporary off a prolonged booze cruise, I stumbled towards the resort buffet and observed a small placard that learn “banana ketchup.” The mix appeared contradictory, however curiosity known as me nearer. I positioned a dollop on my plate and dipped a still-sizzling fry into the mound of yellow sauce, totally ready for a cloying sweetness. However what I bought was simply the alternative: a potently spiced shock with a wealthy however balanced taste. I then used it to decorate my jerk hen, licking the surplus off my sticky fingers, and have beloved banana ketchup deeply ever since.
I normally obtain puzzled stares or an outright “What the hell?” after I point out my condiment of alternative. Folks hear ketchup and assume burgers, so bananas don’t instantly match the narrative. However banana ketchup has lengthy been embraced in Filipino and Caribbean cuisines.
It got here to prominence within the Philippines within the Thirties, when a meals technologist named Maria Y. Orosa created the recipe. Uninterested in her nation’s dependence on imported items, Orosa mixed bananas native to the island with garlic, vinegar, sugar, spices, and purple coloring to make an area model of the tomato-based condiment. Throughout World Warfare II, a businessman named Magdalo Francisco started mass-producing the ketchup. It’s been synonymous with Filipino delicacies ever since.
How does ketchup with out tomatoes work? Superbly. Banana ketchup’s fruit-forward notes are completely tempered with alliums and black pepper, creating a snug blanket of sweetness, warmth, and tang. The flavour makes the condiment excellent for a large number of makes use of: it’s present in dishes like breakfast silog, spaghetti, and adobo; on high of burgers and hotdogs; in marinades; and as a dipping sauce for absolutely anything. A staple in Filipino and different Southeast Asian households, its fire-engine-red bottle is a token of nostalgia for a lot of. West Indian iterations typically add curry powder and/or rum relying on regional preferences.
I treasure the Caribbean tackle the condiment, particularly the Baron model model. The recipe is analogous in composition to the unique Filipino model, however leaves out the purple coloring in favor of a naturally smooth, yellow-brown hue. There’s no sugar added — the banana’s inherent sweetness is sufficient. The ketchup has a thick, velvety texture that makes it sluggish to depart the bottle however totally well worth the wait. Baron’s banana ketchup is produced in St. Lucia, the place the fruit is fastidiously chosen for high quality earlier than being processed and bottled.
That is the type of ingredient that you could and will use with wild abandon. I can say from private expertise that the intense, distinctive taste brings a je ne sais quoi to almost any meal it touches. It elegantly accompanies roasted potatoes, simmers seamlessly into curries, and is a successful match with get together wings. It’s additionally my not-so-secret weapon for mouthwatering grilled shrimp that in some way makes summer time warmth bearable. And after I’ve used it to marinate center-cut pork chops, I’ve been rewarded with a fantastically caramelized piece of meat.
It troubles me that banana ketchup can’t be discovered in additional pantries stateside; it deserves extra actual property. However if you happen to’re into ridiculously versatile meals, you’ll find it in your nearest Asian or Caribbean specialty retailer, or buy it on-line. I recommend shopping for it instantly and sometimes, as a result of whereas there’s not a scarcity (but), life is just too brief to disclaim your self the pleasure of banana ketchup for even one other day.
Rai Mincey is a meals author and baking fanatic whose focuses embrace culinary historical past, seasonal cooking, and Southern delicacies. She splits her time between Birmingham, Alabama, and Tulum, Mexico.