The Pocket Pawpaw Cookbook by Sara Bir

Author:Sara Bir
Language: eng
Format: epub
Publisher: Belt Publishing
Published: 2022-04-20T17:35:55+00:00

Banana Pawpaw Ketchup

Makes about 1-1/2 cups

Banana ketchup is beloved in the Philippines. Jufran, the most popular brand, is goopy and dyed bright red and very tasty on rice-based dishes, or anything you’d use regular ketchup on. It was created as a substitute for American-style ketchup during a tomato shortage in World War II.

I got the idea for this banana-pawpaw ketchup from its Philippine counterpart, but it’s really its own beast. I use a homemade five-spice that includes spicebush, a piquant little red berry that’s also in season when pawpaws are ripe (store-bought five-spice works, too). The best part is how the anise-cinnamon-clove blast sets off the fruit. We cook the pawpaw just a bit to play up its musky notes.

Use this like a funky barbecue sauce with pork or chicken, or as a dipping sauce for egg rolls or lumpia. It jazzes up plain food in a snap. I’m happiest having it with steamed white rice, fried tofu, and bok choy.

1 tablespoon cooking oil (canola, avocado, or peanut all work)

1/2 onion, diced (about 1/2 cup)

2 cloves garlic, sliced

2 teaspoon minced fresh ginger

1-1/2 teaspoons Spicebush Five-Spice (recipe follows), or purchased five-spice powder

1/4 teaspoon crushed red pepper flakes

1 tablespoon tomato paste

1/2 cup mashed ripe banana (2 medium bananas)

3/4 cup water

1/4 cup apple cider vinegar

2 tablespoons honey or agave nectar

1 tablespoon soy sauce

Salt to taste

1/2 cup pawpaw pulp

Heat a medium skillet or saucepan over medium heat. Add the oil; when it shimmers, add the onion. Cook, stirring occasionally, until the onion is softened and maybe a little brown in some spots, about 5 minutes.

Add the garlic and ginger; cook 1 minute. Add the five-spice powder and red pepper flakes and cook 30 seconds, just until the spices release their aroma. Add the tomato paste and cook, stirring constantly, until the tomato smells a little toasty, about 1 minute.

Add the banana, water, vinegar, honey, and soy sauce. Sprinkle a little salt over the top. Bring to a simmer and cook 10 minutes, stirring frequently. If the mixture is too thick and wants to stick to the bottom of the pan, add a little more water.

Add the pawpaw, return to a simmer, and cook 2 minutes, stirring constantly. Transfer to a food processor or blender and puree, adding a little water if the mixture is quite thick. You’re looking for a consistency in the sweet spot between runny and pasty.

Taste the ketchup and add salt, if you think it needs it. How much salt you need to add depends on how salty the soy sauce you’re using is. The ketchup shouldn’t taste salty, but a little salt helps bring all the flavors together.

Cool. As the sauce sits it may become thicker; stir in a tablespoon or two of water to loosen it up, if so. Cover and store in the refrigerator up to 2 weeks (I imagine it could keep longer, though). If you can’t go through it that fast, you can freeze this up to 6 months.

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