Filipino banana ketchup

Votes: 2

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 273, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 48 G., fiber 3 G., cholesterol 0 mg, sodium 482 mg, sugar 37 G.

Sweet bananas replace tomatoes in this spicy sauce popular in the Philippines, where a tomato shortage and a surplus of bananas led to the invention of tropical fruit ketchup during World War II. Use this banana ketchup as a dip for vegetables, as a sandwich spread, or as a topping for grilled chicken or pork. Its advantage is that it can be stored in the refrigerator without canning for up to two weeks.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
0.5 cup finely chopped onion
1 tbsp. chopped peeled ginger
0.5 tsp ground turmeric
1/4 tsp ground allspice
2 cloves garlic, crushed
Jalapeño pepper, seeded and finely chopped
1 tbsp tomato paste
4 overripe bananas, mashed to a paste (about 2 cups)
0.5 cup white wine vinegar
0.5 cup light brown sugar
2 tablespoons soy sauce
2 tbsp dark rum (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bananas, jalapeno pepper, ginger root, tomato paste, wine vinegar, soy sauce, brown sugar, allspice, turmeric, rum

Cooking the dish according to the recipe:

Heat the vegetable oil in a small saucepan over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the ginger, turmeric, allspice, garlic, and jalapeño and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly caramelized, about 1 minute.
Add the mashed bananas, vinegar, brown sugar, soy sauce, and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

Transfer the sauce to a bowl, place a piece of plastic wrap directly on the surface and let cool. Store in the refrigerator in a tightly sealed container for up to 2 weeks..

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Sauces / Spreads / Barbecue glazes and sauces / Hot sauces / Food Network - recipes