This Filipino ‘Tomato Ketchup’ is Actually Made From Bananas! 🍌

Yes, it’s bananas! This is the homemade Filipino version of bottled ‘ketchup’, except ours is made from bananas, not tomatoes. This tropical innovation stemmed from a WW2 tomato shortage and is my favourite way to use up overripe bananas and waaaay more versatile than banana bread!

My homemade banana ‘ketchup’ served on a traditional Filipino longsilog plate. The pickle next to it is atchara. Quality gourmet longganisa from Tata Rods.
Sautéing the base aromatics: eschallots, garlic, ginger and tumeric.

I originally tried this recipe served with chicken adobo pies years ago to use leftover adobo. It pairs well with anything you’d use tomato sauce on, and is traditionally eaten with lumpia shanghai (Filipino spring rolls) or tortang talong (whole eggplant omelette). I like it as a snack to dip chicharon (fried pork rinds) in, as the tangy sweetness cuts through the richness.

Pat Nourse & Helen Goh in conversation via Instagram Live for #MFWFOnline

During Ottolenghi Chef Helen Goh’s Melbourne Food and Wine Festival 2020: Online edition chat with Pat Nourse she waxed lyrical about her newfound love of Filipino cuisine. All the Filipino viewers cheered together loudly from home! She noted tortang talong as one of her absolute favourites and slipped in mention of homemade banana catsup being at the top of her ‘to cook’ list. Pat Nourse actually ended up sharing this very recipe in his instagram stories! Next day he got a special delivery from chef John Rivera! See below for Pat’s post and a beautiful show of the Filipino community spirit in Australia.

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The magic of MFWF Online in action: only a few hours ago, I was lucky enough to be chatting with Helen Goh on IG Live for the festival when she mentioned some of her new food obsessions, tortang talong and banana ketchup. Now thanks to the twin miracles of the internet and the Melbourne Filipino food community, I am sitting down to strikingly excellent examples of both, thanks to the generosity of chef John Rivera. John takes the essential tortang talong combination of blackened eggplant swaddled in omelette and adds crab, dialling it up to 11 with the addition of crab fat to his garlic fried rice. Oh and the banana ketchup? Homemade and entirely delicious. THANK YOU JOHN. THANK YOU HELEN. What a week. #mfwfonline

A post shared by Pat Nourse (@patnourse) on

More modern serving suggestion banana ‘ketchup’ and adobo pies
Put this sauce it anywhere you’d use tomato sauce…like a bacon and egg english muffin!

For best results, use almost-black bananas that you’d usually reserve for banana bread using less ripe ones will cause your sauce to jellify at room temperature. It will still be delicious, but not quite the right texture.


RECIPE

HOMEMADE BANANA CATSUP (BANANA ‘KETCHUP’)

  • 2 very ripe bananas (almost black), mashed till smooth (approx. 1 cup)
  • 2 medium eschallots, finely diced (or 1/2 a small brown onion)
  • 1-2 tablespoon vegetable oil
  • 60ml cane/white vinegar
  • 60ml water
  • 1 tablespoon soy sauce
  • 1 tablespoon palm or brown sugar
  • 4 garlic cloves, finely grated (approx 1 tablespoon)
  • 3cm ginger, finely grated (approx 1 tablespoon)
  • 3cm turmeric, finely grated (approx 1 tablespoon fresh, 1 teaspoon if using ground turmeric)
  • ¼ teaspoon ground allspice
  • 1/2 tablespoon tomato paste
  • optional 1 birdseye chilli, finely sliced (1/4 tsp chilli flakes)

METHOD 

1. Heat oil in a medium non-stick pan on medium heat. Cook the eschallots until translucent. 

2. Add the ginger, garlic, turmeric and all spice to the pan. Cook till spices are fragrant. 

3. Add the tomato paste and cook for a minute, stirring well. Follow with vinegar, soy sauce, sugar, chilli and mashed banana. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken. 

4. Add 60ml of water or more as needed to reach desired consistency. It’s usually best between thick and runny, but it will thicken a bit as it cools. Taste and add extra seasoning to your liking. Take off the heat. Blend with a stick blender to get a smoother texture.

To store, allow sauce to cool and transfer to airtight sterilised jars or containers. Refrigerate for up to 2 weeks. It can be kept longer, but use your own judgement.

Serving suggestions:
Traditional Filipino dishes Tortang talong (eggplant omelette) lumpia shanghai (Filipino spring rolls) any breakfast silogs (rice+meat, I did longsilog further up).
More modern applications As I said…anywhere you’d use tomato sauce! I’ve enjoyed it with steak, roasted veg, on a bacon and egg roll, with marinated tofu and rice…it’s all good! 👌

SAHOG @ Home photo of me with my produce and Filipino Food Movement tee before the Instagram livestream!


This Filipino condiment was presented by me at SAHOG @ Home with Filipino Food Movement – an Instagram Live series by @filipinofoodmovementau featuring their most loved Australian Filipino chefs, cooks and food lovers. Don’t miss the next one! I also prepared burong mangga (pickled green mango) and atchara (pickled green papaya relish). I’ll post my other recipes here with more serving suggestions soon!

Filipino With Puff: Adobo Pie and Banana Catsup

Growing up, my Filipino mum would whip big batches of chicken adobo for dinner each week. This classic mix of chicken, soy sauce, vinegar and garlic makes for a punchy flavour that hits the spot between sweet, sour and salty. 100% comfort food.

This recipe puts a new spin on that classic Filipino taste, by encasing it in a classic Aussie crust. This dish is kinda like me! A mix of my Filipino and European heritage, with banana catsup – the Filipino version of ketchup – a tropical innovation that stemmed from a WWII tomato shortage, and pairs surprisingly well with the pie.

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RECIPE

CHICKEN ADOBO PIE WITH HOMEMADE BANANA CATSUP

Makes 4-6 pies. Cooking time 1.5hrs

INGREDIENTS

Chicken adobo

  • 1.5kg bone-in, skin-on chicken pieces (thighs or whole chicken cut into 8)
  • 1/4 cup soy sauce
  • 1 cup apple cider vinegar (can also use white Filipino cane vinegar or white vinegar)
  • ½-1 cup water
  • 2 tablespoons brown sugar
  • 10 large cloves of garlic, crushed
  • 2 tablespoons black peppercorns
  • 1 cinnamon stick
  • 2 bay leaves

Pie pastry

  • 2 sheets frozen puff pastry, thawed
  • 2 sheets frozen shortcrust pastry, thawed
  • 1 egg, beaten
  • 1 tablespoon butter

Banana catsup (banana ketchup)

  • 2 very ripe bananas, mashed till smooth (approx. 1 cup)
  • 1/4 cup eschallots, finely diced (or brown onion)
  • 1 tablespoon vegetable oil
  • 60ml white vinegar
  • 60ml water
  • 1 tablespoon soy sauce
  • 1 tablespoon palm or brown sugar
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon, ginger finely grated
  • 1 tablespoon fresh turmeric, finely grated (1 teaspoon if using ground turmeric)
  • ¼ teaspoon ground allspice
  • 1/2 tablespoon tomato paste

METHOD

  1. To make the chicken adobo filling place the water, soy sauce, apple cider vinegar, sugar, cinnamon stick, peppercorns and bay leaves in a large pot. Place the chicken skin side down in the pan. If the chicken it isn’t covered in liquid add ½ to 1 cup water.
  2. Bring liquid to the boil on medium high heat, then turn down to medium low and simmer with the lid on for about 1 hour (or till chicken is cooked and juices run clear). Stir and turn the chicken every once in a while.
  3. While the chicken is cooking prepare the banana catsup. Heat the vegetable oil in a medium pot and cook the eschallots till translucent, then add the ginger, garlic, turmeric and all spice. Cook till the spices are fragrant.
  4. Add the tomato paste and cook for a minute, stirring well. Follow with vinegar, soy sauce, sugar and mashed banana. Simmer on low heat for 10-15 minutes, stirring often till it starts to thicken.
  5. If the banana ketchup is too thick add a bit of water to reach desired consistency. To store allow sauce to cool and transfer to an airtight container. Refrigerate for up to 2 weeks+.
  6. Once chicken adobo is cooked take it off the heat and allow to cool, however if the sauce is too runny remove the chicken and allow sauce to thicken on medium high heat. Next pull the meat off the bones and into bite sized pieces. Toss it with the thickened adobo sauce ready to go into the pies.
  7. Preheat oven to 220C and place a baking tray into the oven. Grease your pie pans of choice with butter (I used a medium 6 cup muffin tin). For the pie bases cut 6 x 15cm circles from the shortcrust pastry to line the base and sides of your pie tins. Brush the top edges with water. Fill with cooled chicken adobo mix. For the pie lids cut 6 x 15cm circles from the puff pastry. Place over meat and press to seal with a fork. Trim the edges to neaten and brush the tops with egg.
  8. Place pies onto a hot tray and bake for 20-25 minutes or until golden. Serve with the banana catsup.

It’s a long one, but I swear it’s worth it! Deliciously crispy pastry, filled with salty-sweet fall-apart chicken, finished with a fresh tang from the banana catsup… As an extra tip for your effort: Make a double batch of the chicken adobo and freeze half of it for more pies later or to chow down with rice. You’ll thank yourself later!

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