Banana ketchup 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.
You will need:
3ounces onions, coarsely chopped
2 -3cloves garlic (big, fat ones)
3fluid ounces tomato paste
1 1⁄3cups cider vinegar or 1 1⁄3 cupsmalt vinegar
4bananas, very large and extremely ripe and cut into chunks
3 -4cups water
1⁄2cup packed dark brown sugar
1 1⁄2teaspoons salt
1⁄2teaspoon cayenne pepper
2fluid ounces golden syrup or 2 fluid ounces light corn syrup
2teaspoons ground allspice
3⁄4teaspoon ground cinnamon
3⁄4teaspoon nutmeg, freshly grated if possible
1⁄2teaspoon freshly ground black pepper
1⁄4teaspoon ground cloves
2 tablespoons dark rum
Put the raisins, onions, garlic, tomato paste and 1/3 cup vinegar in the container of a food processor; process the mixture until smooth, and then transfer the mixture to a large saucepan.
Add the banana chunks and another 1/3 cup vinegar to the food processor container and process the mixture.Then transfer the banana mixture to the saucepan.
Add the remaining 2/3 cup vinegar, 3 cups water, brown sugar, salt and cayenne pepper.
Bring the mixture in the saucepan to a boil over medium-high heat, stirring frequently.
Reduce the heat to low and cook the ketchup, uncovered, stirring occasionally, for 1¼ hours.
If the ketchup threatens to stick to the bottom of the pan at any point, add some of the remaining water, up to 1 cup.
Add the corn syrup, allspice, cinnamon, nutmeg, pepper and cloves to the ketchup.
Cook the ketchup over medium-low heat, stirring frequently, for 15 minutes longer, or until it is thick enough to coat a metal spoon.
Stir in the rum.
Remove the ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids.
Remove the ketchup from the heat and let it cool to room temperature.
Store covered, in the refrigerator, for up to 1 month.
It is used on many assorted dishes – omelettes, hot dogs, hamburgers, fries, fish, charcoal-grilled pork barbecue and chicken skewers, and other meats.