10 Disney’s Animal Kingdom Recipes to Bring Disney World to YOU

At Animal Kingdom in Walt Disney World, you not only get to see wild animals and enjoy world class entertainment, but you can also dine on tasty foods. Just as Animal Kingdom takes you to environments around the world, the park offers diverse meals, including both American cuisine and international flares.

Even if you aren’t at Animal Kingdom, though, you can still whip many of the restaurants’ options up yourself. AllEars has assembled an extensive recipe collection for the Disney parks, including Animal Kingdom.

Here are ten Animal Kingdom recipes to bring Walt Disney World home to YOU!

1. Cape Malay Lamb Curry (Tusker House, Africa)

Animal Kingdom’s Africa area embodies a rich blend of international cultures, and the same goes for its restaurants. The Tusker House Restaurant offers a wide range of different foods from across Africa.

You can enjoy the restaurant’s delicious Cape Malay Lamb Curry with this recipe. Once cooked up, the curry yields two pans-worth of food, making it an excellent entrée for your dinner.

Ingredients:

2 tablespoons olive oil blend

5 pounds large diced lamb (shoulder or leg meat)

2 each onions (large dice or ¾ inch)

4 cloves crushed garlic

1 small jalapeño pepper, mincedc

4 tablespoons fresh ginger, minced

3 pounds tomatoes (canned, diced)

7 ½ ounces Coco Lopez mix

¼ cup flour

2 tablespoons Madras curry powder

2 cups chicken stock (1 ounce chicken base)

1 tablespoon kosher salt

1 teaspoon Lawrey’s seasoned salt

1 teaspoon black pepper

2 tablespoons fresh cilantro, minced

Method of Preparation:

Season diced lamb with salt, pepper, Lawry’s, garlic, ginger, curry powder, and ½ the olive oil, and marinate overnight.

Heat the oil in a large sauté pan and sear the lamb until golden brown. Remove lamb and reserve. Add onions to the sauté pan and cook until slightly brown and translucent. Add jalapeno and cook for 2 minutes. Add the flour and create a roux. Cook for several minutes. Add the tomatoes, Coco Lopez, chicken stock, and seared lamb. Cover and simmer for 55-60 minutes, or until the lamb is tender. Adjust seasoning. Garnish with cilantro. Serve.

2. Jollof Rice (Tusker House, Africa)

Whether as part of an entrée or as a side, rice comes in many different varieties, each having its own unique characteristics. Jollof rice, for instance, comes from West Africa and typically has a reddish-brown appearance.

Tusker House’s take on Jollof Rice, which mixes in vegetables for extra flavor, is an excellent addition to your meal. Also, the rice doesn’t take too much work to make it yourself, as long as you follow the steps below.

Ingredients:

1 lb. Rice

24 oz. Water

4 oz. Chicken base

4 oz. Tomato paste

2 oz. Turmeric

1 oz. Cumin

2 Bay leaves

6 oz. Chopped onion

1 oz. Thyme

1 oz. Rosemary

2 oz. each of Red & green peppers (julienned)

Method of Preparation:

Mix Chicken Base, tomato paste and water. Stir in Turmeric and cumin. Pour over rice and mix well. Add thyme, rosemary, chopped onions, and bay leaves. Pour into 4″ hotel pan. Cover with Baker paper and foil. Cook at 325° for 30 to 45 minutes. Mix in julienne red and green peppers.

3. Chickpea, Cucumber, and Tomato Salad (Harambe Market, Africa)

Another great dining choice in the Africa part of Animal Kingdom is the Harambe Market. This Quick Service restaurant, located in an open-air market styled after a traditional African marketplace, has many African-inspired foods, including some salads.

The Chickpea, Cucumber, and Tomato Salad serves up to 8 people, and the tart, fresh salad works well as both an appetizer and a side dish. Both tamarind paste and chaat masala spice can be found in Indian or Asian grocers.

Ingredients:

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1/2 small jalapeno pepper, seeds removed, minced

1 teaspoon tamarind paste, dissolved in 3 tablespoons of water

1/4 teaspoon chaat masala, optional

1/2 medium yellow onion, diced

2 (14.5-ounce) cans chickpeas, drained and rinsed

2 to 3 tablespoons fresh lime juice, divided

Coarse salt, freshly ground black pepper, to taste

1 large tomato, seeds removed, diced

1/2 cucumber, peeled, seeded and diced

1/2 bunch cilantro, stems removed, minced

Method of Preparation:

1. Heat oil in a small saute pan over medium heat. Add garlic, ginger, and jalapeno; cook until garlic is lightly golden. Set aside until mixture is room temperature. Whisk in tamarind paste and chaat masala. Stir in onion. Refrigerate until cold.

2. Add chilled spice mixture to chickpeas, tossing to coat. Add 2 tablespoons lime juice and stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour. Just before serving, add cucumber, tomato, and cilantro. Add remaining 1 tablespoon lime juice, if desired. Serve chilled or at room temperature.

4. Corn Chowder (Tusker House, Africa)

If you’re looking for an African-inspired soup, Tusker House has you covered with its savory corn chowder.

 

The corn chowder recipe creates 8-ounce portions that serve up to 8 people.

Ingredients:

3 Tablespoon Butter

2/3 cup Flour

7 ounces Diced Onion (1 medium)

7 ounces Peeled Diced Potato (1 medium)

1 quart Milk

1/4 cup Chicken Stock

13 ounces Creamed Corn (1 small can)

10 ounces Frozen Corn (1 small box)

2 Tablespoon Salt

1/4 teaspoon White Pepper

Method of Preparation:

Over low heat, melt butter, onions, and sauté until tender/translucent. Add flour, then cook approximately 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer 1/2-hour or until potatoes are tender. Adjust seasoning and serve.

5. Mealie Pap (Tusker House, Africa)

The numerous cultural interactions throughout Africa’s history have led to many unique blends of cuisine. For instance, the mealie pap (also called the mielie meal) is a maize-based flour that was brought to South Africa by European settlers and has since become a local staple.

 

 

 

 

The Tusker House variant of the mealie pap adapts uses yellow corn meal instead of the traditional mielies ingredient, but the flour remains tasty. Able to be stored without refrigerating, the paste can be used at a wide range of meals.

Ingredients:

10 ounces Diced Onion 1/4 inch dice

3 ounces Butter

13 ounces Yellow Corn Meal

32 ounces Milk

8 ounces Parmesan Cheese

16 ounces Cream Corn

2 ounces Shredded Cheddar Cheese Mix

2 tablespoons Salt and Pepper Mix

Method of Preparation:

Sauté onions in butter. Add milk and cream corn and bring to a light boil. Add the corn meal and continue to cook on a medium heat for approximately 20 minutes stirring continuously with a whisk. add the salt and pepper and the parmesan cheese. Top with shredded cheese mix and serve.

6. Cheesy Potatoes (Restaurantosaurus/Donald’s Breakfastosaurus, Dinoland U.S.A.)

In addition to current restaurants at the parks, AllEars has preserved recipes from now-gone restaurants and meal options, including Donald’s Breakfastosaurus. This special character breakfast took place in Dinoland USA at Restaurantosaurus, letting diners meet Donald and other Disney favorites. Donald’s Breakfastosaurus was replaced in 2007 with Donald’s Safari Breakfast at Tusker House.

However, you can still eat the cheesy potatoes from the Breakfastosaurus character dining using this recipe. The flavorful, cheesy addition to the potatoes makes for a marvelous breakfast.

Ingredients:

3 lbs. of shredded potatoes (hash browns)

1/4 lb. of sliced onions

½ cup of nacho cheese sauce

pinch of salt and pepper

1/4 lb. of diced ham

pinch of garlic and onion powder

2 Tbsp. butter

3 oz. shredded cheese

Method of Preparation:

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and let cook until a nice golden brown. In a separate container, heat the nacho cheese sauce (microwave). After potatoes are ready, mix together and place in an oven-safe container. Top with the shredded cheese. Bake in oven for 15 minutes at 325º F.

7. Couscous (Tusker House, Africa)

Couscous originated in Saharan Africa but has since become popular internationally. It can be served in combination with many different meals and is a tasty, starchy side dish.

The Tusker House recipe for Couscous yields 5 servings of food.

Ingredients:

2 cups vegetable stock

5 each fresh basil leaves

8 ounces Israeli couscous (approximately 1¼ cup)

¼ cup butter blend

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

½ teaspoon salt

¼ teaspoon ground black pepper

Method of Preparation:

1. Bring vegetable stock to boil.

2. Add fresh basil and simmer.

3. Add Israeli couscous and cook until liquid is absorbed.

4. Season with rosemary, thyme, salt, and pepper.

5. Taste, adjust seasoning with salt, pepper, rosemary, or thyme.

8. BBQ Sauce and Rub (Flame Tree Barbecue, Discovery Island)

Have a taste for spiciness and like the house barbeque sauce at Flame Tree Barbecue on Discovery Island? If that’s the case, you can recreate the special sauce using this copy of the Flame Tree recipe.

Flame Tree Barbecue’s signature BBQ sauce and rub are sure to add a kick to your meats, perfect for a barbecue cookout.

Ingredients:

58 ozs Ketchup

7 ozs Rice Wine Vinegar

4 ozs Molasses

2 Tbsps Chili Powder

2 Tbsps Paprika

2 tsps Tumeric

2 tsps Ground Cumin

2 Tbsps Garlic Salt

1/2 tsp Ground Cloves

2 Tbsps Onion Powder

16 ozs Water

2 Tbsps Brown Sugar

Method of Preparation:

Mix all ingredients together and simmer for 20-30 minutes.

BBQ Rub

Ingredients:

2 lbs Sugar

8 oz Season Salt

2 oz Paprika

2 oz Chili Powder

2 oz Ground Black Pepper

1/2 oz Garlic Salt

1/2 oz Onion Powder

1 oz Cumin

9. Spicy Potato and Pea Samosa (Tusker House, Africa)

There are many tasty kinds of samosas (baked or fried pastries with a savory spiced filling) throughout different parts of the world. Tusker House gives its own samosa a special, hot kick.

The Spicy Potato and Pea Samosa yields 10 and works great both as a side dish and as an appetizer. If you want, you can used mashed potatoes (including leftovers) in place of regular potatoes.

Ingredients for Pastry:

2 cups flour

1/2 teaspoon salt

4 tablespoons oil

3/4 cup water

Ingredients for Potato Stuffing:

5 each potatoes (red potatoes are recommended)

2 tablespoons oil

1 each green chili (de-veined and seeds removed)

1 cup green peas (frozen or fresh)

1 teaspoon ground ginger

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon curry paste (if you prefer heat, add hot sauce)

Oil for Deep Frying

Method of Preparation for Pastry:

1. Mix flour and salt in bowl.

2. Add oil and rub until mixture resembles small bread crumbs.

3. Add water and knead for 10 minutes.

4. Rub dough with oil, cover and set aside for 30 minutes.

Method of Preparation for Potato and Pea Filling:

1. Boil potatoes until tender, cool, peel and dice.

2. Sauté peas in oil; add green chili, potatoes, and spices.

3. Mix and cook on low heat for 4 to 5 minutes.

Method of Preparation for Samosa:

1. Divide dough into 10 balls.

2. Roll into flat square shape about 5-inch diameter.

3. Cut in half and fill each side with 1 tablespoon potato and pea mixture.

4. Brush a little water around the edge of the pastry, fold, seam, and seal.

Method of Preparation for Samosa:

1. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.

2. Carefully add samosas to oil. Fry slowly, turning the samosas as they brown and are crisp.

3. Drain excess oil and serve with mango chutney.

10. Orzo Pasta (Tusker House, Africa)

If you fancy yourself a pasta connoisseur, then you should try out Tusker House’s orzo pasta. Orzo pasta is shaped like giant grains of rice.

The orzo pasta recipe from Tusker House yields 6 side portions.

Ingredients:

12 ounces orzo (cooked)

1 cup fresh spinach

1 teaspoon olive canola blend

¼ cup vegetable stock

1 each tomato (¾ inch diced)

¼ teaspoon ground black pepper

1 clove minced garlic (1 clove)

1 teaspoon salt (check if needed)

2 tablespoons lemon juice

10 each kalamata olives sliced

1 tablespoon fresh thyme (10 sprigs)

1 1/2 ounces feta cheese crumbled

1 tablespoon fresh basil (5 leaves)

Method of Preparation:

1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.

2. Heat large skillet over moderate heat.

3. Add oil, tomatoes, garlic, and sauté 1 minute.

4. Add all other ingredients except olives and feta.

5. Heat through and cook like a risotto, taste but do not add salt.

6. Place in pan for service and garnish with olives and feta.

Animal Kingdom hosts many great dining services with wonderful foods, but even from home, you can do many of the recipes yourself. Please be sure to check out AllEars’ many other recipes from Disney’s parks, resorts, cruise lines, and more.

What’s your favorite food to eat at Animal Kingdom? Please share your gourmet picks in the comments.

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