Kaliwa Banana Ketchup
Chef Paolo Dungca of Kaliwa | Washington, D.C.
Yield: 2 cups
Adapted by StarChefs | November 2018
INGREDIENTS
2 tablespoons vegetable oil
½ cup finely chopped yellow onion
1 tablespoon minced peeled ginger
¼ teaspoon ground turmeric
¼ teaspoon ground allspice
2 cloves garlic, minced
1 jalapeño, stemmed, seeded, and minced
1 tablespoon tomato paste
½ cup white wine vinegar
½ cup light brown sugar, packed
2 tablespoons soy sauce
4 very ripe bananas, mashed until smooth (about 2 cups)
METHOD
In a small saucepan over a medium flame, heat oil and cook onion until softened. Add ginger, turmeric, allspice, garlic, and jalapeño. Cook, stirring until fragrant, about 1 minute. Add tomato paste and cook until color darkens, about 1 minute. Add vinegar, brown sugar, soy sauce, and mashed bananas. Simmer until thickened slightly, about 10 minutes. Transfer sauce to a bowl, pressing a sheet of plastic wrap on top. Cool to room temperature, transfer to an airtight container, and refrigerate up to 2 weeks.
