Cultural Exchange: Thai Cuisine

Exploring Thai Culinary Heritage through “Kluai Nam Wa” Bananas: Connecting Thailand and Africa through Friendship

The Office of Extension and Training Kamphaengsaen, Kasetsart University, in collaboration with TICA and JICA, organized the Cultural Exchange: Thai Cuisine activity as part of the international training programme, “Rice Production Technologies for Food Security and Sustainability of African Countries 2026 Batch 3.”

Participants from six African countries explored Thai food culture through a hands-on learning activity. They learned how different parts of the Kluai Nam Wa banana plant, a familiar Thai agricultural resource, can be used creatively and efficiently in both savoury and sweet dishes. The activity reflected local wisdom in the sustainable use of agricultural resources.

 

The participants prepared the following Thai dishes:

◼︎ Kaeng Yuak Kluai Sai Kai (Banana Stem Curry with Chicken): A richly flavoured Thai curry prepared with yuak kluai, the tender inner stem of the banana plant, and chicken.

◼︎ Tod Man Hua Pli (Banana Blossom Fritters): A Thai savoury snack made by mixing banana blossoms with Thai curry paste and frying until golden and crisp.

◼︎ Kluai Buat Chi (Bananas in Coconut Milk): A popular Thai dessert made with semi-ripe Kluai Nam Wa bananas simmered in sweet, creamy coconut milk.

 

The activity offered more than knowledge and practical skills in Thai cooking. It also created a meaningful space for participants to exchange perspectives on food culture, flavours, and approaches to agricultural product processing between Thailand and African countries.

Food is more than a source of enjoyment; it is a powerful medium for building friendship, mutual understanding, and shared learning across cultures.