I originally thought these were plantains in English, but the variety of banana used isn’t a plantain, so I’m going to call it a Thai Banana. It is small, and when used in this recipe it is unripe, and fibrous, making it suitable for bashing and grilling. A photograph of the banana type is shown below, but for this recipe they should be unripe.

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The pumpkin for this recipe is soaked overnight in a solution of dissolved limestone, it makes the outside crunchy when the pumpkin is boiled and the pumpkin won’t discolour so quickly as untreated pumpkin.

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