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Banana ketchup


Makes: 1kg
timePrep time: 25 mins
timeTotal time:
Banana ketchup
Recipe photograph by Kris Kirkham
First developed during the second world war when tomatoes were in short supply, banana ketchup is a classic condiment in Filipino kitchens

Makes: 1kg
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
44Kcal
Fat
1gr
Saturates
0gr
Carbs
8gr
Sugars
8gr
Fibre
0gr
Salt
0.2gr

Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes
Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes

Ingredients

  • 1 large onion, finely sliced
  • 4 garlic cloves, crushed
  • 40g root ginger, finely sliced
  • 90ml vegetable oil
  • 500g peeled weight ripe bananas (about 4 bananas), roughly chopped
  • 200ml cider vinegar
  • 100ml light soy sauce* or tamari
  • 1 tbsp tomato purée
  • ½ tsp ground turmeric
  • ¾ tsp smoked paprika
  • ½ tsp ground allspice
  • a good pinch of cayenne pepper
  • 340g light brown sugar

Step by step

Get ahead
Marinate the pork the day before to make it extra tender and flavoursome.
  1. Put the onion, garlic, ginger and vegetable oil into a blender and process to a smoothie consistency. Set aside in a bowl.
  2. Using the same blender (no need to wash it), blend the bananas, vinegar and soy sauce or tamari until smooth. Set aside in a separate bowl.
  3. Heat a large heavy-based pan. Once hot, carefully add the onion mixture and slowly cook it out until the moisture has evaporated and the oil and vegetable mixture has split (started to separate). Continue to sauté gently until golden and caramelised.
  4. Stir in the tomato purée and cook out for around 4-5 minutes on a medium heat, making sure to stir constantly so the mixture doesn’t burn. Add all the spices and cook for a further minute, again ensuring you keep stirring.
  5. Add the banana mixture plus the brown sugar and stir gently to dissolve the sugar. Continue to cook on a medium-low heat until the mixture has reduced by a quarter; about 15-20 minutes. Make sure to mix and scrape the sides and bottom with a spatula from time to time. Once you’ve reached your desired consistency, season with salt to taste. Remove from the heat and allow to cool completely. Store in sterilised jars or bottles in a cool, dark place for up to 3 months.

    *Use tamari, not soy, if required for a gluten-free diet.
    To store
    The banana ketchup keeps for up to 4 weeks in the fridge once opened. Try serving it with any grilled meat or fish, as a dip for chips or drizzled over an omelette or scrambled eggs.

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