The woman credited with it is María Orosa, a Filipino food scientist who spent her career turning local crops into food her country could rely on. Bananas grew everywhere in the Philippines. Imported tomatoes didn’t. So she made ketchup from what was already there.
She did a lot more than ketchup. She also took on beriberi, a disease caused by missing vitamin B1, using rice bran, the nutrient-rich layer usually polished off white rice.
Here’s the twist in the case. Most bottled banana ketchup today gets its red from artificial dye, and a good share of its sweetness from added sugar. This version gets its colour from tomato paste and smoked paprika, and its sweetness from the bananas themselves. Warm spices, a good splash of vinegar, and about 30 minutes on the stove.
A small tribute to a woman who believed good food should come from your own backyard.
Blueprint Kitchen Banana Ketchup
Ingredients
Method
- Soften the onion. Warm the oil in a small saucepan over medium heat. Add the onion and cook 5 to 6 minutes, until soft and translucent.
- Add the aromatics. Stir in the garlic and ginger. Cook about 1 minute, just until fragrant.
- Toast the tomato paste. Add the tomato paste and stir for 1 to 2 minutes, until it darkens slightly. This is where the colour and depth come from.
- Simmer. Add the mashed bananas, vinegar, water, smoked paprika, allspice, cinnamon, cloves, cayenne (if using), and salt. Bring to a gentle simmer and cook 15 minutes, stirring often, until thick.
- Blend smooth. Let it cool a few minutes, then blend until silky. Immersion blender right in the pot works well. Add a splash of water if it’s too thick. Taste and adjust the salt, vinegar, or heat.
- Cool and store. Let it cool completely, then pour into a clean glass jar. Keep refrigerated.
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