Ketchup has a long international history.
It started out in China as a fish sauce, similar to the Thai nam pla
น้ำปลาor Vietnamese nuoc mam
ước mắm
The sauce made its way down through SE Asia changing its spices and ingredients.
By the time it settled in Indonesia, it was known as
kecapEither from a native Malay term or borrowed from a S. Chinese dialect.
By this time, it was also sharing the term kecap with soy sauces, including thick, sweetened ones.
The sauce(s) made their way to England in the late 17th C where, according to Wikipedia , it was first spelled
catchupand later
ketchup
As soy beans were not being grown in England and as the comparable ancient Roman fish sauce Garum was mostly forgotten, the product filled a taste and texture void, but needed substitute ingredients.
Many different items were used in making early British ketchups, including mushrooms and green walnuts.
With the development of tomatoes as a crop, they soon became the standard, particularly when the foodstuff jumped the Atlantic to the Americas.
Interestingly, the Americans kept the
ketchup / catsupname while the British tended toward
tomato sauce or red sauce
Mushoom and walnut ketchups can still be found, but tomato ketchup became the dominant form by the early 20th C.
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