Tomato ketchup is my new food love. Till now, I have not been its fan, never kept a bottle in the kitchen and would never consider using it as a condiment.
All this changed when, recently, I found myself with a huge bottle of Heinz tomato ketchup.
decided to try it with my Amaranth Seed, Kidney Bean & Green Pea Cakes and have become hooked on it
Was curious about this popular sauce’s history so did a bit of research on the internet. Was pleasantly surprised to discover that its roots lie in the East.
According to Wikipedia, “In the 17th century (?) the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.”
“By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word “ketchup”. English settlers took ketchup with them to the American colonies.”
“Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.”
Have become a total tomato ketchup convert. The fact that it is good for health is a bonus.
In my refrigerator was homemade hot sauce which I decided to mix with some tomato ketchup. The end result is a tomato ketchup with spicy, sweet and tangy taste. It is absolutely delicious.
This is more of a method than a recipe. Just mix a tablespoon of the hot sauce with a tablespoon of tomato ketchup and voilà!
Try it and let me know what you think.