Sauce made from bananas From Wikipedia, the free encyclopedia
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]
| |
| Alternative names | Banana sauce |
|---|---|
| Type | Condiment |
| Place of origin | Philippines |
| Associated cuisine | Philippines |
| Created by | Maria Y. Orosa |
| Main ingredients | Banana |
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.
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.
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