Banana ketchup or banana sauce is a popular Philippine condiment made from mashed banana, sugar, vinegar, and spices. Its natural color is brownish, 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.
Flavor and use
In Filipino households, this condiment is used on just about any dish - omelettes (torta), hot dogs, burgers, fries, fish, char-grilled barbecue pork and chicken skewers, and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style spaghetti, which is sweeter than the traditional Italian spaghetti.
It is exported to countries where there is a considerable Filipino population (United States, Italy, Canada, United Kingdom, Saudi Arabia, Kuwait, Hong Kong, France, Switzerland, Australia, New Zealand, and United Arab Emirates).
Filipino food technologist Maria Y. Orosa (1893–1945) is credited with inventing a banana ketchup recipe.