If you go down to the beachfront restaurant at Ti Kaye, you’ll find three condiments: regular tomato ketchup, banana ketchup, and West Indian hot sauce.
Banana ketchup, you say? I’m not a fan of regular ketchup, but banana ketchup sounded so tantalizing I had to try it. And since I’m always on the prowl for some good hot sauce, the West Indian hot sauce is right up my alley.
The banana ketchup and the hot sauce have almost exactly the same color, as shown in the bottles above and on the plate below, where you can see the banana ketchup on the lower left and the hot sauce on the upper right, bracketing my conch fritters. The banana ketchup is pretty good. It’s very mild and sweeter (and a lot less acidic) than tomato ketchup, and a nice complement to french fries. I’m a bit surprised that banana ketchup hasn’t made inroads in America–at least, not yet.
The West Indian hot sauce is a killer. It’s chunkier than the ketchup–with the chunks no doubt bringing the heat–and it’s got a lot of flavor, with a spice level that creeps up on you, and some of that fine, post-consumption lip burn that hot sauce aficionados crave. I’ve used it on regular french fried, sweet potato fries, conch fritters, and saltfish accras, and it hasn’t disappointed in any combination.
They say that part of the joy of travel is the thrill of discovery. I’m glad I discovered banana ketchup and West Indian hot sauce on this trip.