Hot, sweet, tangy: A homemade version of the condiment I’ve been looking for all my life, basically.
Banana Ketchup: Good on almost ANYTHING.
Since discovering it for myself (how did I manage to miss out on it all these years?) at Portland’s fantastico Cuban restaurant Pambiche, this is my favorite condiment, currently being slathered onto everything I possibly can. It originated in the Philippines during WWII, but has been travelling ever since, including to the aforementioned Cuba, where it fits just gloriously.
Try it on grilled dishes, beans and rice, tamales, sweet potato or yucca fries – on any Latin American or Caribbean dish, it’d be hard to go wrong. I particularly like it on the tostones I fell in love with in Costa Rica years ago, as pictured above. This homemade version has no refined sugar, and save for bit of honey, the sweetness comes only from (of course) bananas. …