Alternative names | Banana sauce |
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Type | Condiment |
Place of origin | Philippines |
Associated cuisine | Philippines |
Created by | Maria Y. Orosa |
Main ingredients | Banana |
Banana ketchup (or banana sauce) is a popular Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas.[1][2]
In Filipino households, this condiment is used on many assorted dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue and chicken skewers, fried chicken, and other meats.
Filipina food technologist Maria Y. Orosa (1892–1945) is credited with inventing the product.[3][4][5]
In 1942, banana ketchup was first mass-produced commercially by Magdalo V. Francisco Sr.[6] who founded the brand name Mafran (a portmanteau of his given name and surname)[7] which he registered with the Bureau of Patents.[citation needed] Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC) was formed in 1960.
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