Banana ketchup
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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 wartime shortage of tomatoes but a comparatively high production of bananas.[1][2]
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, chicken skewers, fried chicken, and other meats.
History
Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product.[3][4][5]
In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr.[6] who founded the brand name Mafran (a portmanteau of his given name and surname).[7] Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC, now a brand under NutriAsia) was formed in 1969.
See also
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- Liver spread
- List of banana dishes
- List of condiments
- List of sauces
- Mushroom ketchup
- UFC (food brand)
References
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- ↑ National Historical Institute of the Philippines: MARIA Y. OROSA (1893–1945). Pioneering Food Technologist and Inventor Template:Webarchive
- ↑ Leonor Goguingco: "Maria Y. Orosa: In peace and war". Manila Bulletin, 2005. Online at the Internet Archive
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Template:Condiments Template:Bananas and plantains Template:Philippine cuisine