Will Jufran Banana Ketchup soon be a mainstay on the condiment trays of American restaurants? Apparently, yes, if the results of a recent search by Bon Appétit for the next Sriracha are to be believed.
Sriracha, a spicy Thai condiment made from chili peppers, vinegar, and garlic has become an ubiquitous companion for Asian snacks like Thai spring rolls, Chinese dim sum, and Vietnamese pho. In the United States, Huy Fong Foods is the brand most associated with Sriracha, its trademark packaging bearing the iconic green cap and rooster logo (from which the nickname “Rooster Sauce” comes from). Its spicy-sweet, garlicky flavor has garnered a cult-following beyond Asian cuisine, with people using it on practically everything. Heck, there’s even a cookbook devoted to it.
With Sriracha opening the door for other Asian condiments, heat junkies are on the lookout for the next tasty firebomb. And our very own Jufran Banana Ketchup has been eyed as a contender. Relabeled as “Hot Banana Sauce” abroad (perhaps to avoid confusion with tomato ketchup), Jufran’s heat is tempered by a fruity, sweet-sour note, quite unlike some of the traditional hot sauces. Originally the official condiment used at the local Max’s Restaurant, it’s now found in Filipino restaurants abroad, which may explain its exposure to the American food scene.
Here’s a snippet from Bon Appétit‘s feature on Jufran:
If this is the case, we may soon see our local Banana Sauce gaining its own widespread following in the US (and maybe even beyond it). And if that happens, Jufran will join the ranks of other world-famous Filipino products (such as adobo, balut, Manny Pacquiao, horrible traffic, and Sotto-copying).
How do you think Jufran will fare in the US? Do you think UFC’s tamis-anghang (sweet-spicy) blend is better, or are you a Papa Ketchup kind of guy? Let us know in the comments below!