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If you have never eaten the Filipino banana ketchup sauce, you are in for a treat here. This ubiquitous dish of the Philippines was created out of an urgent need, as is true for so many good foods. During World War II, the country experienced a radical shortage of tomatoes and tomato paste. Someone ingenious—a food scientist named María Orosa—decided to use an ingredient plentiful in the Philippines: bananas. This sauce is sour with vinegar, zingy with ginger, spicy with chilis, with a depth of flavor from tomatoes and onions, and finished with the starchy sweetness of bananas. Serve it with spaghetti, sausage, cherry tomatoes, and oregano for an unexpected taste at dinner.