Banana Ketchup BBQ Glaze with UmamiBee Going Bananas
Updated: Sep 9
Banana Ketchup BBQ Glaze with UmamiBee Going Bananas
Banana ketchup makes a useful sweet and tangy barbecue glaze. Going Bananas brings its own fermented flavour to chicken, pork, tofu or vegetables.
Why Banana Ketchup Works So Well as a Glaze
A glaze brings sweetness, acidity and seasoning to the surface of the food. Going Bananas contains banana and added sugar, together with vinegar and seasonings. Brush on thin layers near the end of cooking so the coating can brown without burning.
Simple Going Bananas Glaze Recipe
Mix together: 3 tablespoons Going Bananas banana ketchup, 2 tablespoons soy sauce, 1 tablespoon calamansi or lemon juice, 2 cloves garlic crushed, 1 teaspoon brown sugar (Going Bananas is already sweet), and a pinch of black pepper. Brush onto chicken, pork chops, or ribs in the last 10–15 minutes of cooking. Apply in layers, allowing each coat to caramelise before adding the next.
What It Works On
Try the glaze on chicken thighs, pork ribs, lamb chops, prawns or vegetables. Tofu is a vegan option. Halloumi also works, but it is dairy based and is not vegan.
The Caramelisation Science
Caramelisation and the Maillard reaction are different processes. Caramelisation involves heated sugars; Maillard browning involves reducing sugars reacting with amino compounds. Both can contribute to a browned coating, depending on the ingredients and cooking conditions. Too much heat can burn a sugary glaze, so watch it closely.
Tips for the Best Glaze
Add the glaze in the final stages of cooking and watch it closely. Use moderate or indirect heat if it darkens too quickly. If also using the mixture as a marinade, reserve a clean portion for glazing before any raw meat touches it. Marinate in the fridge and use clean utensils for cooked food.
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