Right this second, banana ketchup is an ‘exploding topic’ that is currently trending on a global scale, with a 2,200% increase in internet searches this month alone.
Sweeter than tomato ketchup, but distinctly less tangy.
Introducing Filipino-style banana ketchup. This banana-based sauce receives its signature red ketchup colour thanks to food colouring, with not tomato in sight. one Banana ketchup is a condiment born during World War II as a creative alternative to a Filipino lack of tomatoes. Whilst tomatoes were scarce, the Philippines had bananas in abundance.
Bananas are Australia's largest horticultural industry and highest selling supermarket product. Queensland produces 94% of Australia’s bananas according to the Australian Banana Growers' Council.
However, with more than 100,000 tonnes of Australian bananas going to waste every year because the fruit does not meet cosmetic retail standards, could this saucy new Asian food trend from the Phillipines solve this particular food waste problem?
What makes you pick a particular banana out of the bunch and leave the rest behind? Does it look too green? Are there bruises? According to a recent Australian documentary, War On Waste, consumers won’t buy bananas if they are too bent or too straight. It’s bananas!
Luckily, there’s a delicious sauce alternative practically designed for these leftover bananas. Make the most of Australia's star supermarket ingredient by rustling up some banana ketchup for a delicious condiment sauce to brighten up BBQs this summer.
1 tablespoon of chopped garlic
1 tablespoon of tomato paste
Water, as needed