{"product_id":"easton-reed-banana-ketchup","title":"Banana Ketchup","description":"\u003ch2\u003eBanana Ketchup. Banana before tomato, mango behind it, mild curry over it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBanana Ketchup\u003c\/strong\u003e is a fruity ketchup from Easton Reed made from banana puree, tomato paste and mango, seasoned with mild curry and cinnamon. Not tomato ketchup, not fruit spread, not hot sauce.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBanana Ketchup\u003c\/strong\u003e is Easton Reed's banana ketchup in a 280-milliliter jar, in which banana puree, at 25 percent, is just ahead of tomato paste.\u003c\/p\u003e\n\n\u003cp\u003eThe lid comes off, revealing a bright orange-red that has little in common with a red ketchup bottle. First, ripe banana rises, followed by warm curry.\u003c\/p\u003e\n\n\u003cp\u003eOn the spoon, the mass remains thick and shiny, flowing down only slowly. With a grilled chicken thigh, the plate is perfectly seasoned.\u003c\/p\u003e\n\n\u003ch3\u003eBanana first, tomato in the middle, curry last\u003c\/h3\u003e\n\n\u003cp\u003eThe taste unfolds in three layers, with the tomato in the middle.\u003c\/p\u003e\n\n\u003cp\u003eThe banana comes across soft and round, without the perfumed note that a banana aroma would bring. An acid additive keeps the puree bright; otherwise, the fruit in the jar would darken.\u003c\/p\u003e\n\n\u003cp\u003eAbove it, the mango adds a second, lighter fruit with a slightly resinous tip. It is why this ketchup tastes tropical and not just sweet.\u003c\/p\u003e\n\n\u003cp\u003eOnly then does the tomato come into play, in two forms. Double-concentrated tomato paste provides color and depth, while diced tomatoes bring acidity and a light structure.\u003c\/p\u003e\n\n\u003cp\u003eThe curry emerges last, mild and warm, with an earthy note in the background. The cinnamon remains below one percent, only adding a sweet warmth.\u003c\/p\u003e\n\n\u003cp\u003eAt no point does it resemble baked goods; the dosage is too small for that. Onion and garlic are far down in the recipe and provide the savory base.\u003c\/p\u003e\n\n\u003cp\u003eAt 2.2 grams of salt per 100 grams, this jar is strongly seasoned. This is what keeps the ketchup on the savory side, even though a quarter of the contents consist of banana.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting the straightforward, acidic tomato taste of ordinary ketchup will find it too fruity. A sharp ingredient is completely missing from the recipe.\u003c\/p\u003e\n\n\u003ch3\u003eWith chicken, it replaces marinade and dip at the same time\u003c\/h3\u003e\n\n\u003cp\u003eThis ketchup works best where meat brings roasted aromas and the fruit adds something bright against it.\u003c\/p\u003e\n\n\u003cp\u003eSpread two tablespoons on chicken thighs only in the last few minutes. The fruit sugar quickly darkens if it gets too much heat too early.\u003c\/p\u003e\n\n\u003cp\u003eFor a marinade, mix three tablespoons with one tablespoon of oil and a splash of soy sauce. 500 grams of chicken cubes marinate in it for half an hour and then go hot into the pan.\u003c\/p\u003e\n\n\u003cp\u003eIn fried rice, one tablespoon is enough for four servings, stirred in just before serving. With fried fish, the fruit balances the saltiness; one teaspoon per fillet is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eAs a dip, the jar stands next to sweet potato fries, spring rolls, and fried vegetables. On a cheese toast with mature cheddar, one spoon does the job of both chutney and seasoning sauce.\u003c\/p\u003e\n\n\u003cp\u003eFor those who like it tomatoey and classic, reach for the \u003ca href=\"\/en\/products\/easton-reed-farmhouse-ketchup\"\u003eketchup with paprika and onion\u003c\/a\u003e. It gets earthy with the \u003ca href=\"\/en\/products\/easton-reed-truffle-ketchup\"\u003etruffle ketchup\u003c\/a\u003e, and the other varieties are on the \u003ca href=\"\/en\/collections\/ketchup-und-relish\"\u003eketchup and relish shelf\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eEven a grilled bratwurst benefits from a detour. Stir three tablespoons with a level teaspoon of curry powder to create a fruity variant of the familiar curry sauce.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFor beginners:\u003c\/strong\u003e Do not stir it into a long-simmering sauce; there, the fruit will lose its freshness within minutes. It is also not suitable for mayonnaise-based cold sauces.\u003c\/p\u003e\n\n\u003ch3\u003eFor centuries, ketchup was a sauce without tomato\u003c\/h3\u003e\n\n\u003cp\u003eThe word ketchup does not come from tomato cuisine, but from Southeast Asian trade in salted fish.\u003c\/p\u003e\n\n\u003cp\u003eIt originally referred to the seasoned brine of fermented fish, as was common in South China and present-day Indonesia. English seafarers brought the word home in the 17th century.\u003c\/p\u003e\n\n\u003cp\u003eThe first English ketchups were cooked from mushrooms, walnuts, or anchovies. Tomatoes were not included, and for a long time, no one seemed to miss them.\u003c\/p\u003e\n\n\u003cp\u003eOnly in the early 19th century did the tomato establish itself as the base in the United States. Ketchup, therefore, inherently refers to a genre, not a fixed recipe.\u003c\/p\u003e\n\n\u003cp\u003eBanana ketchup belongs to this genre, and it arose from a shortage. In the Philippines in the 1940s, tomatoes were scarce, but bananas were plentiful.\u003c\/p\u003e\n\n\u003cp\u003eFood chemist Maria Ylagan Orosa is still considered the originator of the idea there. She worked to replace imported ingredients with local ones, and banana was the most obvious choice.\u003c\/p\u003e\n\n\u003cp\u003eThe Filipino original is usually colored red to make it look like tomato ketchup on the shelf. In this jar, real tomato paste takes on this task, which is why the color is orange.\u003c\/p\u003e\n\n\u003cp\u003eBehind Easton Reed is Ryan's Specialties in Augsburg, a company with an American-influenced product range. This ketchup is the only recipe whose origin is not in North America.\u003c\/p\u003e\n\n\u003cp\u003eAnother difference from the original lies in the proportions. There, the banana carries the sauce almost alone; here, the tomato is almost equal at 24 percent.\u003c\/p\u003e\n\n\u003cp\u003eThis brings the taste closer to what is considered ketchup in this country. It makes it easier to get started, and the tropical side remains clearly recognizable.\u003c\/p\u003e\n\n\u003cp\u003eThe variety came to American shelves via the country's Filipino communities. There, it has long stood next to tomato ketchup, and this proximity is reflected in this range.\u003c\/p\u003e\n\n\u003ch3\u003eFruity in the jar and still a seasoning sauce\u003c\/h3\u003e\n\n\u003cp\u003eWhat separates this ketchup from a mango chutney is less the taste than the dosage. It is served by the spoonful over the plate, not as a side dish.\u003c\/p\u003e\n\n\u003cp\u003eLarge fruit pieces are missing; only the diced tomato leaves some texture. The mass remains spreadable and does not run apart on a warm plate.\u003c\/p\u003e\n\n\u003cp\u003eThe color reveals the design even before the first spoonful. A pure tomato ketchup glows dark red; this jar is significantly lighter and goes into orange.\u003c\/p\u003e\n\n\u003cp\u003eThis is due to the ratio of the two main ingredients. A quarter banana and just under a quarter tomato paste together create a color that neither fruit alone would have.\u003c\/p\u003e\n\n\u003cp\u003eThe jar has no place on breakfast bread; it is too distinctly seasoned for that. Anyone looking for visible fruit pieces and an herbal note is better off with a chutney.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, the ketchup belongs in the refrigerator and remains pourable for several weeks. A quick stir before serving is enough if some liquid has separated at the top.\u003c\/p\u003e\n\n\u003cp\u003eIt works as a gift for people who already have several types of ketchup in their refrigerator. Together with two other varieties from the company, there is a small range for comparison on the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eOnce banana ketchup is placed next to grilled chicken, the red bottle next to it appears strikingly monotonous on the next plate.\u003c\/em\u003e\u003c\/p\u003e\n","brand":"Easton Reed","offers":[{"title":"280 ml","offer_id":57195675189574,"sku":"049HER0161","price":131.2,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/easton-reed-banana-ketchup.png?v=1788186368","url":"https:\/\/smaklandet.se\/en\/products\/easton-reed-banana-ketchup","provider":"genussland","version":"1.0","type":"link"}