Did you know that ketchup doesn’t only mean a sweet tomato condiment? It’s a Chinese word, thought to have originated in Malaysia in the earliest decade of the 18th century and meaning “pickled fish sauce.” It now means “any of various piquant sauces containing vinegar” and that’s what this recipe is all about.
Slosh of canola oil
¼ cup white or yellow onion, chopped
½ teaspoon ginger, minced
1 banana, mashed
2 TBLSP cider vinegar
½ TBLSP rum (dark, if you’ve got it)
¾ teaspoon tamari (or soy sauce)
Pinch ground turmeric
1 TBLSP water
- Heat the canola oil over medium heat in a small saucepan. Sauté the onion, ginger, and salt, covered, and stirring often, until brown, about 5 minutes.
- Add the allspice and cook uncovered until fragrant, about 30 seconds.
- Add in the banana, vinegar, rum, tamari, and turmeric. Increase the heat to medium high and bring to a simmer, stirring often.
- Reduce to low heat and cook, stirring occasionally, until the sauce is very thick, perhaps 15 minutes.
- Take it off the heat. Using an immersion blender or waiting until it’s cool enough to place in a food processor or blender, whirl away until the sauce is a smooth puree.
Use on meatless burgers, dip chips into it, or try it as a sandwich spread. In the image, you see banana ketchup sharing space with a Banana and Corn Fritter (recipe coming shortly), Plum Sauce (recipe here), and, in the bottom-most image, with Banana and Orange Relish (recipe coming shortly)