Banana ketchup, also known as banana sauce (in export markets), is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a shortage of tomatoes but a comparatively high production of bananas.
Use In Filipino households, this condiment is used on many dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, Filipino barbecue, fried chicken, and other meats.
History Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product.
In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr. who founded the brand name Mafran (a portmanteau of his given name and surname).
See also
Liver spread List of banana dishes List of condiments List of sauces Mushroom ketchup UFC (food brand)
References