Servings 1Mason jar (with 2-3 servings, plus leftovers for dipping)
Equipment
Blender
Ingredients
3medium onions
8-9clovesgarlic
80gginger
180gvegetable oil
200gtomato paste
¾tspturmeric powder
1 ½tsppaprikasweet
¾tspallspice powder
¼tspcayenne pepper/chilli powder
1kgvery ripe bananaspeeled
400mlcoconut vinegar
675glight soft brown sugar
200mlsoy sauce
Saltto taste
Instructions
Peel the fresh ginger (chef tip: use a spoon instead of a peeler for minimising wastage) and cut into slices. Then prepare your garlic - chop off the ends and give them a good smash with the back of your knife before then peeling.
Peel and roughly chop your onions and add to a blender along with the prepped garlic and ginger, plus the vegetable oil. Once fully blended into a puree, decant into a bowl.
Take your over-ripe bananas - this is when the sugars have peaked and the bananas are at their sweetest. Break the bananas into small chunks and pop them into your blender with the coconut vinegar and blend to a puree. Transfer to a separate bowl to the one that has your ginger-garlic puree in.
On a medium to high heat bring a heavy based pan up to temperature on the hob. Once hot, add your vegetable puree (onion, garlic, ginger) and keep stirring to avoid any burning. Cook for approximately 10 minutes, up until the point where you no longer have an emulsified puree but instead something which looks lumpy and where the oil is starting to split out. Then turn down to a medium heat.
Add tomato paste to your pan as well as the sweet paprika, turmeric, allspice, pepper and the banana-vinegar puree. Mix together. Add soy sauce and continue to stir. Finally, add the sugar. Mix together and turn the heat down to a gentle simmer. You want to make sure there is a smooth consistency so you can use a whisk at this stage to combine. Leave to cook out and thicken to a ketchup-like consistency. Then it’s ready to serve or to use as a marinade or stir fry sauce.