Filipino Banana Ketchup
Prepare to fall in love, condiment lovers! Banana ketchup will take your French fries to the next level of yum. This tropical version of classic ketchup is enjoyed all over the Philippines with grilled fish, meat, and salty snacks. The bananas become almost savory in the sauce, and lend incredible body and richness to the other, more “classic” ketchup ingredients. Give it a shot and let us know what you think!
3 tablespoons vegetable oil
1/2 cup finely chopped yellow onion
1 tablespoon minced peeled ginger
1 teaspoon ground turmeric
1/4 teaspoon ground allspice
3 cloves garlic, minced
1 jalapeno, stemmed, seeded and minced
1 tablespoon tomato paste
4 very ripe bananas, mashed until smooth (about 2 cups)
1/2 cup white wine vinegar
1/2 cup packed light brown sugar
2 tablespoons soy sauce
2 tablespoons dark rum (optional)
Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.