Why and how to do it? When I had the idea for a fermented “Caribbean” banana ketchup, it was just one of my weird ideas. Coincidentally, Magdalo V. Francisco came up with his own method of making ketchup using bananas in 1938. Want to support the continued development of this ad-free, cookies-free site and help with my dream of selling my own line of fermented products and sauces? Save my name, email, and website in this browser for the next time I comment. The mash will also separate out between its solids and liquids, with the liquid settling to the bottom. Pioneering Food Technologist and Inventor, https://en.wikipedia.org/w/index.php?title=UFC_(brand)&oldid=963847252, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 June 2020, at 04:17. 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The recipe is for a quart jar mash ferment. 4.) SAFI had also acquired the Mafran and Jufran brands. 10 Most Epic and Continuing Pop Culture Battles in the Philippines. Francisco established Jufran Food Industries and launched Jufran Banana Catsup. For a larger quantity, just double the recipe and use a half-gallon jar. Although today “ketchup” is basically synonymous with the sweet tomato paste we all know and love, there are certainly cultures and recipes that use other ingredients to make a savory sauce to complement meats and other dishes. of ketchup, or nearly 3 woozy bottles. UFC is a brand of banana ketchup owned by Nutri-Asia, Inc.The brand was first introduced in the Philippines in 1969 by Universal Foods Corporation. It also melds the various flavors and mellows some of the sharper flavors such as that from the garlic. This will entail the sauce continuing to lose sweetness, change in flavor, and drop in pH. Try to use squeeze bottles for this. 1.) Cooked sauce: Transfer the full contents of the mash to a saucepan. In the Philippines, it is often dyed red but typically contains no tomato. I was curious, do you have an estimate on shelf-life? Your email address will not be published. Blending: once you decide to cease fermenting, there are a couple options. UFC is a brand of banana ketchup owned by Nutri-Asia, Inc. In 1974, Universal Foods Corporation was acquired by Bancom Development Corporation. But as with just about everything, it turned out that it IS a thing and so while my originality points went down some, I was happy to see that my idea wasn’t totally bonkers and that it could be something quite tasty! Raw sauce: Blend the fermented mash on high for 5-10 minutes to create a smooth, even consistency and flavor. Also, my recipe is a ferment, which I have yet to see out there (recipe or product wise). I have to say this is over the top amazing. What about using turmeric to make the color pop in the banana ketchup. Seeing the history, we can now understand how this is possible. In 1942, he began commercial production of banana ketchup under the brand name Mafran, a portmanteau derived from the first syllables of his first name and surname. Banana ketchup was deemed a cheaper alternative than tomato ketchup since bananas were abundant in the Philippines. There is turmeric in Jamaican curry and I didn’t want to overdo it as it already has a strong spice flavor. Graphique. or make a one-time donation! Not to mention, it's cheaper too. The name Jufran was derived from Francisco's son and namesake, Magdalo "Jun" Francisco Jr. The earliest British recipe for ketchup was in 1732. Doing so can affect flavor, not in a bad way per se but cooked is different than raw. In 1996, Southeast Asia Food, Inc. (SAFI, now NutriAsia) acquired Universal Foods Corporation. Another technique can be to evenly distribute a small amount of white vinegar over the surface of the mash.) It’s pretty hard to pour out of a woozy bottle. [1] Francisco soon left the company due to internal conflicts. I’ve got a ph meter and am going to be shooting for below 4.0 – if it isn’t there yet after 2 weeks I’ll probably let it go a bit longer.

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