In this article, we will take you on a culinary journey to explore the tantalizing world of Caribbean banana ketchup. This unique condiment, a staple in Caribbean cuisine, captures the vibrant flavors of the region with its sweet, tangy, and slightly spicy notes. Whether you're a seasoned cook or a novice in the kitchen, we'll guide you through the process of creating your own homemade Caribbean banana ketchup, using simple and accessible ingredients. Along the way, we'll share insights into the history and cultural significance of this beloved sauce, as well as provide tips and variations to customize it to your taste preferences. Get ready to spice up your meals and embark on a flavor-filled adventure with our Caribbean banana ketchup recipe.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE BANANA KETCHUP
Steps:
- Gather the ingredients.
- Place the bananas, garlic, 2/3 cup of the vinegar, raisins, onions, and tomato paste in the bowl of a food processor fitted with a metal blade.
- Process until it is smooth and pour it into a large, heavy saucepan.
- To the banana mixture in the saucepan, add the remaining 2/3 cup vinegar, 3 cups of water, brown sugar, salt , and ground chipotle chile pepper. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring often. Reduce the heat to low and cook uncovered, stirring the ketchup occasionally, for 1 hour and 15 minutes.
- If the ketchup gets too thick and begins to stick to the pot, add some of the remaining water (up to 1 cup).
- Add the corn syrup, allspice, cinnamon, nutmeg, and cloves. Cook over medium-low heat, stirring often, for another 15 minutes or until it is thick enough to coat a metal spoon.
- Stir in the rum and remove the pan from heat. Let it cool for 10 minutes.
- Push the ketchup through a fine strainer, mashing the solids with the back of a spoon.
- Let it cool to room temperature.
- Pour the banana ketchup into glass bottles or jars, cover, and refrigerate.
Nutrition Facts : Calories 28 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 60 mg, Sugar 5 g, Fat 0 g, ServingSize 3 1/2 cups (56 servings), UnsaturatedFat 0 g
FILIPINO-STYLE BANANA KETCHUP
Sweet floral bananas stand in for tomatoes in this spicy condiment that is unique to the Philippines, where a tomato shortage and concurrent banana surplus during World War II led to the invention of ketchup made with the tropical fruit. Use the ketchup like you would a chutney: as a dip for vegetables, as a spread on sandwiches, or as a sauce for grilled or roast chicken or pork.
Provided by Food Network Kitchen
Categories condiment
Time 30m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap on the top and let cool. Refrigerate in an airtight container for up to 2 weeks.
CARIBBEAN KETCHUP
This is really good on pork, chicken and burgers, both for grilling or serving at the table. Please note it makes 7 to 8 cups, so the jar and jar size amount is up to you.
Provided by Diana Adcock
Categories Fruit
Time 2h10m
Yield 7-8 cups
Number Of Ingredients 17
Steps:
- In a food processor puree together the raisins, onion, garlic, tomato paste, bananas and enough vinegar to make this possible.
- Whirl to smooth.
- Scrape into a large stainless or enamel pot.
- Add remaining vinegar, 4 cups of water, brown sugar, salt and cayenne.
- Bring to a boil stirring constantly.
- Turn heat down to medium low and cook uncovered for 1& 1/2 hours, stirring frequently.
- If the ketchup is trying to"stick" to the bottom of pan, add a small bit of water.
- Add remaining ingredients except rum and cook for another 15 minutes.
- Test ketchup on a frozen plate.
- If no liquid forms around the dollop your ready to: Add the Rum.
- Return to a boil stirring constantly, and remove from heat.
- Ladle into clean, hot jars leaving 1/4 inch head space.
- Process in a boiling water bath 20 minutes for pints, 15 minutes for half pints.
- Allow to ripen for 1 month before using.
CARIBBEAN BANANA MUFFINS
With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!
Provided by EBSEPKE
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners.
- Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 322 calories, Carbohydrate 46.8 g, Cholesterol 51.3 mg, Fat 13.9 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 297.3 mg, Sugar 26.1 g
BANANAS CARIBBEAN
Make and share this Bananas Caribbean recipe from Food.com.
Provided by Muffin Goddess
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
- Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
- Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
- Remove from oven. Sprinkle with the rum before serving.
- Serve as-is, or with a scoop of vanilla or coconut ice cream.
Nutrition Facts : Calories 119.4, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 16.1, Carbohydrate 22.4, Fiber 1.7, Sugar 15.3, Protein 0.8
CARIBBEAN BANANA KETCHUP
Number Of Ingredients 13
Steps:
- Heat 1 Tbsp canola or vegetable oil in a medium saucepan over medium heat.
- Add the onions and saute until softened, 3-4 minutes.
- Add the ginger, garlic and chiles and saute another minute.
- Add the allspice, curry powder and brown sugar, and mix well.
- Add the plantains, guava nectar, vinegar, rum, lime juice and salt. Mix well, and bring to a simmer.
- Reduce heat to low, cover, and cook 15 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Puree mixture in a food processor until smooth. Add a bit of water, vinegar or lime juice (to get the flavor you want) to thin to the consistency of ketchup. Serve at room temperature.
Tips:
- Use ripe bananas for a sweeter and more flavorful ketchup.
- If you don't have any apple cider vinegar, you can substitute white vinegar or lemon juice.
- Add a pinch of cayenne pepper or chili powder for a little spice.
- For a smoky flavor, add a teaspoon of smoked paprika.
- If you want a thicker ketchup, simmer it for longer or add a cornstarch slurry.
- Store the ketchup in a clean jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
With its sweet and tangy flavor, Caribbean banana ketchup is a versatile condiment that can be used on a variety of dishes. It's perfect for dipping fries, chicken nuggets, or onion rings. It can also be used as a marinade for meats, or as a sauce for grilled fish or vegetables. No matter how you use it, banana ketchup is sure to add a unique and delicious flavor to your meals. So next time you're looking for a new condiment to try, give Caribbean banana ketchup a try. You won't be disappointed!
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