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 seen a small placard that learn “banana ketchup.” The mixture appeared contradictory, however curiosity referred to 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 acquired was simply the other: 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 often obtain puzzled stares or an outright “What the hell?” after I point out my condiment of alternative. Individuals 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. Bored with her nation’s dependence on imported items, Orosa mixed bananas native to the island with garlic, vinegar, sugar, spices, and crimson coloring to make an area model of the tomato-based condiment. Throughout World Conflict 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? Fantastically. Banana ketchup’s fruit-forward notes are completely tempered with alliums and black pepper, creating a cushty 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 fashion, however leaves out the crimson coloring in favor of a naturally mushy, 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 gradual 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 sort of ingredient that you may and may use with wild abandon. I can say from private expertise that the brilliant, distinctive taste brings a je ne sais quoi to just about any meal it touches. It elegantly accompanies roasted potatoes, simmers seamlessly into curries, and is a profitable match with get together wings. It’s additionally my not-so-secret weapon for mouthwatering grilled shrimp that someway 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 should you’re into ridiculously versatile meals, you will discover it in your nearest Asian or Caribbean specialty retailer, or buy it on-line. I counsel shopping for it instantly and sometimes, as a result of whereas there’s not a scarcity (but), life is just too quick 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 embody culinary historical past, seasonal cooking, and Southern delicacies. She splits her time between Birmingham, Alabama, and Tulum, Mexico.
