Discover Banana Ketchup and 4 Innovative Filipino Foods That Rescued Lives During WWII

During the 1930s and 1940s, Filipinos faced severe food shortages due to World War II and Japanese occupation. The struggles of daily life were magnified by failed crops and the devastation of a typhoon in 1943. In response, many turned to inventive ways to create meals from what little they had. Among their innovations were banana ketchup, non-wheat flour alternatives, calamansi juice powder, and a unique oven that didn’t need electricity.

A key figure in this culinary revolution was Maria Orosa. She believed that Filipino food independence depended on using and preserving local ingredients. Born in the Philippines, she studied chemistry and pharmaceutical science in the U.S. Upon returning home, she utilized her knowledge to benefit her country. Sadly, she lost her life in the Battle of Manila in 1945, but her contributions to food science continue to impact Filipino cuisine today.

When tomato supplies ran low, Orosa ingeniously created banana ketchup. Using bananas, vinegar, sugar, and spices, she made a sauce that brought flavor to many dishes. It’s tart, sweet, and adds excitement to anything from fries to traditional lumpia. Today, banana ketchup remains a Filipino favorite and is even available in stores and online.

Maria Orosa also introduced Soyalac, a powdered drink made from soybeans, to combat hunger. During World War II, it became a vital food source for Filipino and American POWs. Orosa worked alongside guerrilla fighters and smuggled Soyalac into camps, helping many survive. This protein-rich powder eventually paved the way for a variety of modern soy products still enjoyed today.

Calamansi, a citrus fruit native to the Philippines, is often used in drinks and dishes. Orosa promoted calamansi juice to help create a stable food source. She even invented calamansi powder for seasoning. You can use this vibrant fruit in place of lemon for refreshing lemonade, making it a staple in Filipino households.

When wheat was in short supply, Maria Orosa turned to local plants to create flours. She encouraged the use of cassava, corn, and rice to make bread and other foods, which helped feed more people. This ingenuity not only fed families but also showcased the importance of local resources.

The palayok oven, another of Orosa’s creations, transformed a traditional clay pot into a versatile cooking tool. By adding a rack and a metal lid, she made it possible to cook food without electricity. This innovation was a game-changer for poor families. Even today, you can find palayoks and enjoy authentic Filipino dishes like chicken adobo cooked using traditional methods.