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Banana ketchup

"Jufran Banana Sauce", a brand of banana ketchup made in Pasig City, Philippines shown with a plate of plantain tostones.

Banana ketchup or banana sauce is a popular Philippine fruit ketchup condiment made from mashed banana, sugar, vinegar, and spices. Its natural color is brownish-yellow, but it is often dyed red to resemble tomato ketchup. Banana ketchup was made when there was a shortage of tomato ketchup during World War II, due to lack of tomatoes and a comparatively high production of bananas.[1][2]

Flavor and use

In Filipino households, this condiment is used on many assorted dishes - omelettes (torta), hot dogs, hamburgers, fries, fish, charcoal-grilled pork barbecue and chicken skewers, fried chicken and other meats.

It is exported to countries and territories where there is a considerable Filipino population (United States, Spain, Canada, United Kingdom, Saudi Arabia, Kuwait, Hong Kong, France, Switzerland, Australia, New Zealand, and United Arab Emirates).

History

Filipina food technologist Maria Y. Orosa (1893–1945) is credited with inventing a banana ketchup recipe.[3][4][5]

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) which he registered with the Bureau of Patents.[citation needed] Francisco sought funding from Tirso T. Reyes to expand his business and thus, the Universal Food Corporation (UFC) was formed 1960.

See also

References

  1. ^ "Food from The Philippines: Banana Ketchup". The Longest Way Home. Retrieved 16 May 2012.
  2. ^ Jose, Ricardo (1998). KASAYSAYAN The Story of The Filipino People. Philippines: Asia Publishing Company Limited. ISBN 962-258-230-3.
  3. ^ National Historical Institute of the Philippines: MARIA Y. OROSA (1893–1945). Pioneering Food Technologist and Inventor
  4. ^ Leonor Goguingco: "Maria Y. Orosa: In peace and war". Manila Bulletin, 2005. Online at the Internet Archive
  5. ^ Roces, Alejandro R. "Maria Ylagan Orosa". PhilStar. Retrieved 16 August 2017.