3 Ways to Use Banana Ketchup

If you were to peek into a Filipino pantry, you would likely find a bottle of banana ketchup nestled among the soy sauce and vinegar. This sweet and tangy condiment is a staple in the Philippines, but its unique flavor profile can sometimes leave newcomers wondering, "What do I do with this?" While its name has "ketchup" in it, its uses go far beyond just a dip for fries.

Born out of necessity during a World War II tomato shortage, banana ketchup is a resourceful and delicious invention. It uses abundant bananas, mashes them with vinegar, sugar, and spices, and traditionally gets its signature red hue from food coloring. It’s an iconic part of Filipino cuisine, and once you know how to use it, it might just become a staple in your kitchen, too. Let's explore three fantastic ways to incorporate this tropical condiment into your meals.

1. As a Sweet and Tangy Marinade

One of the best ways to get acquainted with banana ketchup is by using it as a marinade. Its combination of sweetness and acidity makes it incredibly effective at tenderizing meat while infusing it with a unique tropical flavor. It works wonderfully for grilling, baking, or pan-frying, creating a beautiful caramelized glaze.

This method is especially popular for Filipino-style barbecue. Skewers of pork or chicken are soaked in a mixture heavily featuring banana ketchup, along with soy sauce, garlic, and calamansi or lemon juice. When these skewers hit the grill, the sugar in the ketchup caramelizes, creating a slightly charred, sticky, and irresistibly sweet and savory coating.

How to try it:
Create a simple marinade by mixing banana ketchup with a bit of soy sauce, minced garlic, black pepper, and a splash of lemon juice or vinegar. Use it to marinate pork chops, chicken wings, or even firm tofu for at least 30 minutes before cooking. When you grill or pan-fry your protein, the marinade will transform into a delicious, sticky glaze.

2. The Secret to Filipino-Style Spaghetti

For many outside the Filipino community, the idea of sweet spaghetti can be surprising. But for Filipinos, it's the taste of childhood birthday parties and family celebrations. Unlike its Italian counterpart with its savory, herb-based sauce, Filipino spaghetti is notably sweet, meaty, and cheesy. The secret ingredient that gives it that signature sweetness? Banana ketchup.

The ketchup is mixed into a tomato-based sauce, often along with ground meat (usually pork) and sliced red hotdogs. The result is a bright, sweet, and savory sauce that children and adults love. Topped with a generous amount of grated cheddar cheese that melts into the warm pasta, it’s a comforting and uniquely Filipino dish.

How to try it:
The next time you make spaghetti sauce, whether from a jar or from scratch, stir in a few generous tablespoons of banana ketchup. Start with a quarter-cup for a standard pot of sauce and adjust to your liking. For the full experience, add sliced hotdogs and top the finished dish with shredded cheddar cheese. It’s a fun twist on a classic that might become a new family favorite.

3. As an Upgraded Condiment for Fries, Burgers, and More

Of course, you can use banana ketchup just as you would use regular tomato ketchup. Its sweet and tangy profile makes it a perfect companion for all kinds of fried and savory foods. It offers a brighter, fruitier alternative to the familiar taste of tomato ketchup, adding a delightful tropical twist.

It's a fantastic dip for french fries, sweet potato fries, or crispy onion rings. It's also an excellent spread for burgers and hotdogs, cutting through the richness of the meat with its bright flavor. In the Philippines, it's also a common condiment for "torta," a type of Filipino omelet, and fried chicken. Think of any dish where you'd typically reach for ketchup, and give banana ketchup a try instead.

How to try it:
Simply swap your regular ketchup with banana ketchup. Squeeze it onto your burger, use it as a dip for your fried chicken tenders, or mix it with a bit of mayonnaise to create a creamy, tangy "fry sauce" with a Filipino flair.

Not All Banana Ketchups Are Created Equal: The Fila Manila Difference

While banana ketchup is a beloved condiment, many traditionally imported brands rely on artificial ingredients, namely red food dye, to achieve their classic color. As consumers become more aware of what goes into their food, the demand for cleaner, more natural options has grown.

This is where Fila Manila stands out. Fila Manila’s Banana Ketchup was created to bring the authentic taste of this Filipino classic to your table, but with a commitment to clean, wholesome ingredients.

Here’s what makes Fila Manila’s Banana Ketchup different:

• No Fake Ingredients: You won’t find any artificial colors (like red #40) or flavors in our ketchup. Its rich color comes naturally from fruit and vegetable juices, specifically carrot and blackcurrant.
• Clean and Simple Ingredients: The recipe is straightforward and made with things you can actually pronounce: banana purée, vinegar, a touch of sugar, and a blend of real spices like garlic, onion, and ginger.
• Allergen-Friendly: Fila Manila’s Banana Ketchup is proudly gluten-free and vegan, making it accessible for those with dietary restrictions who still want to enjoy authentic Filipino flavors.

By choosing Fila Manila, you’re getting the true sweet and tangy taste of banana ketchup without the artificial additives common in many imported versions. It’s the flavor you love, made with ingredients you can feel good about. So, whether you’re marinating, making spaghetti, or just dipping, you can enjoy a condiment that is both delicious and mindfully