Banana ketchup

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.

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, and other meats. Banana ketchup is also a vital and distinct ingredient in Filipino-style bolognese sauce, which is sweeter than the traditional Italian bolognese sauce.

It is exported to countries 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).

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

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