Have you ever tried banana ketchup? It’s a staple in every Filipino home and Toyo Eatery makes their own using “volcanic” bananas that are sourced straight from local farmers in Capas, Tarlac. The interesting process of Toyo’s take on banana ketchup starts with the aging and fermentation of Bulkan Bananas for at least four months which give it that unique acidity that pairs well with their “Tortang Talong” or eggplant omelette. Toyo Eatery won Asia’s Best 50 Restaurants as the best restaurant in

What is Banana Ketchup?!? #banana #filipinofood #history | gidsgids