| Banana ketchup | |
| Alternate Name: | Banana sauce |
| Country: | Philippines |
| National Cuisine: | Philippines |
| Creator: | Maria Y. Orosa |
| Type: | Condiment |
| Main Ingredient: | Banana |
Banana ketchup, also known as banana sauce (in export markets), is a 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 dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, 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. Francisco sought funding from Tirso T. Reyes to expand his business and therefore the Universal Food Corporation (UFC, now a brand under NutriAsia) was formed in 1969.