Step 2: Simmer. Add bananas, brown sugar, tomato paste, vinegar, water, soy sauce and spices. Reduce the heat to low and simmer until well combined and slightly thickened, about 10-15 minutes.

But banana ketchup has long been embraced in Filipino and Caribbean cuisines. It came to prominence in the Philippines in the 1930s, when a food technologist named Maria Y. Orosa created the recipe.

But the recipe for banana ketchup originates with food technologist Maria Orosa – she's been recognised by the National Historical Commission of the Philippines for her invention.

Banana ketchup, see recipe below; Instructions. Peel the plantains and cut into 1 inch pieces on the diagonal. Heat 1 tablespoon of the oil in large skillet over moderately high heat.

But banana ketchup has long been embraced in Filipino and Caribbean cuisines. It came to prominence in the Philippines in the 1930s, when a food technologist named Maria Y. Orosa created the recipe.

Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food.

Instructions. Combine the onion, garlic, salt and pepper in a large bowl. Add the chicken and toss to coat well. Cover and set aside for 1 hour.