Banana ketchup (or banana sauce) is a popular 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]

Banana ketchup

Banana ketchup from Pasig, Philippines, with plantain tostones
Alternative names	Banana sauce
Type	Condiment
Place of origin	Philippines
Associated national cuisine	Philippines
Created by	Maria Y. Orosa
Main ingredients	Banana
Media: Banana ketchup

Use

In Filipino households, this condiment is used on many assorted dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue and 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] which he registered with the Bureau of Patents.^{[citation needed]} Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC) was formed in 1960.

See also

• Liver spread
• List of banana dishes
• List of condiments
• List of sauces
• Mushroom ketchup

References