The History of Banana Ketchup: A Filipino Icon and the Woman Behind It
Banana ketchup is one of the cleverest examples of Filipino food innovation. It takes a familiar idea, ketchup, and reimagines it around an ingredient that grows abundantly in the Philippines.
As a Filipina food scientist, I find its history especially meaningful. Behind this condiment is a pioneering woman whose work reached far beyond the dinner table.
Maria Ylagan Orosa and the beginnings of banana ketchup
Maria Ylagan Orosa was a Filipina food technologist, chemist and humanitarian. She returned to the Philippines after studying in the United States and dedicated much of her career to using local crops, improving food preservation and reducing dependence on imported foods.
The United States National Park Service credits Orosa with developing banana ketchup in the 1930s. It was a local alternative to imported tomato ketchup, which was costly and difficult to produce with Philippine-grown tomatoes at the time.
Banana ketchup therefore predates the Second World War. Wartime shortages later reinforced the value of practical foods made from local ingredients.
How banana ketchup became a Filipino staple
The condiment combines banana with sweetness, acidity and spices. Its natural colour is usually yellowish to brown, although many commercial versions are coloured red to resemble tomato ketchup.
As manufacturing expanded, banana ketchup became familiar on Filipino tables. Families used it with fried chicken, omelettes, hot dogs, grilled meats and, of course, Filipino-style spaghetti.
More than one version
There is no single recipe that every Filipino household uses. Some versions are sweet and mild; others are spicier, tangier or more strongly seasoned. Ingredient proportions and textures vary between brands.
Today's banana ketchup also travels beyond the Philippines, appearing in kitchens wherever Filipinos live and wherever curious cooks discover it.
Orosa's wider legacy
Orosa worked on many other foods and preservation methods, including products intended to improve food access and nutrition. During the Second World War, she helped feed people affected by the occupation. She died during the Battle of Manila in February 1945.
Her legacy is about scientific curiosity, resourcefulness and the belief that local ingredients deserve serious attention.
Bringing the story to New Zealand
UmamiBee Going Bananas is our New Zealand-made interpretation of this Filipino favourite. It contains 20% banana and is designed to work with familiar Filipino dishes as well as burgers, barbecue foods and roasted vegetables.
I love that a condiment with such a rich history continues to inspire new recipes and new makers.
For the historical account, see the US National Park Service's biography of Maria Ylagan Orosa.
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