Going Bananas – Swicy Filipino Banana Ketchup, Reimagined

Banana ketchup is more than just a sauce—it’s a piece of Filipino history. Created during World War II by Maria Orosa, a brilliant Filipina food scientist and war hero, it was her answer to the tomato shortage: a sweet, spiced condiment made from local bananas that became a pantry staple in every Filipino home.

From sweet-style spaghetti and pork barbecue to fried chicken and lumpia, banana ketchup has coloured our childhoods bright red—literally. But as it grew in popularity, the real ingredients were replaced with food colouring, additives, and overly sweetened shortcuts. When I learned that these versions were even banned in some countries, I knew it was time for a bold, better update.

Enter Going Bananas—my swicy (sweet + spicy) reimagination of this iconic sauce. Made with fermented bananas, real spices, and zero artificial flavours or colouring, it delivers that nostalgic tamis-anghang kick we all love, but in a clean, gut-friendly way. No MSG. No fake reds. Just real fruit, tang, and heat that dances on your tastebuds.

Proudly made in Aotearoa, Going Bananas is the first Filipino artisan banana ketchup in New Zealand—a celebration of tradition, science, and innovation in one bold bottle. Whether you’re glazing meats, stirring it into spaghetti, or using it as a swicy dip, this is ketchup with a story—and a future.