How Filipino Banana Ketchup Turned Colonial Imposition Into a Cultural Icon | Eater
"A Manila restaurant led by chef Jordy Navarra that treats banana ketchup poetically, beginning with bananas grown near Mount Pinatubo and combining them with onion, garlic, bay leaves and a bit of tomato for color, then seasoning with vinegar made from the peels. The kitchen elevates the condiment—listing banana ketchup on the menu as the dish name instead of the usual tortang talong—showing how the sauce can be central to a dish while reflecting local produce and provenance." - Bettina Makalintal
