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.

Also fondly called Cock Sauce.

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!

15 Responses

  1. I’m very lucky to live in a city where I can get Jufran for cheap (about $1.09/bottle), and not even have to drive to the other side of town for it.

    I am never getting regular ketchup again. The hot version of Jufran is perfect for almost any application in which I’d normally use ketchup.

    I’ll have to check out this UFC if it’s available here, though! One of our local Asian markets here in Huntsville, AL, specializes in Filipino grocery products. Thanks to those of you who mentioned it!

  2. Sriracha is actually an “American” made condiment from Southern California by a Vietnamese family. The name “Sriracha” is the name of the city where famous Thai chilis that are the main ingredient in the sauce is from. It is far from being a “Thai” condiment. (Not hating, just a correction.)

    This mis-statement is just as bad as an article I read when another author thanked Taiwan for Sarsi soda.

    Another article from San Francisco when another author paid homage to Mitchell’s “Hawaiian” flavored ice cream selection with flavor like: “Mango”, Buko, Halo-Halo. WTF?

    NOTE TO BLOGGERS: you should really research and do your homework before posting because the world reads your posts and may be influenced. When credit is given where it is not due, it really runs the risk of discrediting all the hard work and efforts of the originators of the products they created. It also can undermine their vision to uplift an entire nation through the social popularity and acceptance of their products.

  3. I prefer Jufran Red Hot Chili Sauce. It’s a great base when needing a hot sauce. Jufran Red Hot could probably be converted to a Sriarcha sauce.

  4. I saw Jufran in a World Market (which is a supermarket chain that sells imported items) here but it was already in the bargain bin. I have tried to convince friends to try it and they have been hesitant.

  5. how is jufran trending at filipino stores in the u.s., anyway? or in partnership with other filipino food merchants over there, say, at max’s? maybe that info could help clue us in?

  6. my vote’s with UFC, as well. found PAPA ketchup to be too spicy for me. but i can’t remember having tried Jufran at all. now, i’m making a mental note on taking a bottle to the counter the next time i make my grocery purchase.

    anyone aware if there’s any good sauce for fish and squidballs available in the market? or could it be that manong vendor’s sauce just usually tasted unbelievably better for having hepa or typhoid as part of its ingredients? hehe…

  7. midway through reading the article i went back up to the top to see if it was posted on April 1. thanks Papa will pass. To each his own though:)

  8. As an American (and honorary Pinoy), I have to say that I very seldom see banana catsup outside of Philippine/Asian supermarkets here in Northern California. I will keep my eyes open, though!

  9. Jufran is the best! Love it paired with Max’s camote fries or even mixed with the sinigang. Hahaha. 🙂

      1. Tastes great! Nice combination of sweet, sour with a bit of a kick. Try it! 🙂

  10. I love banana catsup, but if we’re gonna talk about local brands, UFC trumps Jufran for me. 😉

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