Plum Ketchup

(A visit to the Niagara Escarpment, more photos below…) Close your eyes and open your mind to let ketchup become more than you think it is. That red puree we think we know so well has origins in China (doesn’t nearly everything?!?) as a fish-sauce condiment called kê-chiap or ke-tchup (From slate.com “the syllable tchup—pronounced zhi in Mandarin—still means “sauce” in many Chinese dialects”) made from fermented fish and spices. During centuries of its evolution the base ingredient of ketchup has shifted to salted anchovies, then soybeans were used in certain regions,
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