A sweet, tangy Filipino condiment of mashed banana, sugar, vinegar and spices, dyed red to resemble tomato ketchup; developed during a WWII-era tomato shortage, popularly credited to food technologist Maria Orosa.
Where it comes from
Philippines
In the kitchen
The glaze for Filipino pork barbecue and the sauce that makes Filipino spaghetti distinctively sweet; a table condiment for fried foods.
Nutrition (per 100g)
~120kcalCal
~1.0gProtein
~0.0gFat
~30.0gCarbs
~1.0gFiber
AI-estimated; model and run unavailable.