African Stew
Adapted from Mara, Animal Kingdom Lodge recipe on the Allears Disney Website
4 cups chicken stock
3 tbsp dry curry
2 tbsp coriander, toasted and ground
2 tbsp garlic, minced
4 cups coconut milk
¼ cup sugar
4 tbsp soy sauce
1.5 pounds chicken, chunks
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup corn
1 bay leaf
¼ tsp cayenne pepper
2 tbsp cornstarch
Bring chicken stock, curry paste and garlic to a boil. Add in sugar, coconut milk, soy sauce and the diced meat. Simmer for 20 minutes.
4 cups chicken stock
3 tbsp dry curry
2 tbsp coriander, toasted and ground
2 tbsp garlic, minced
4 cups coconut milk
¼ cup sugar
4 tbsp soy sauce
1.5 pounds chicken, chunks
2 cups mixed red and green peppers, diced
2 cups onions, diced
½ cup corn
1 bay leaf
¼ tsp cayenne pepper
2 tbsp cornstarch
Bring chicken stock, curry paste and garlic to a boil. Add in sugar, coconut milk, soy sauce and the diced meat. Simmer for 20 minutes.
Add vegetables and cayenne, then cook until tender (about 15 minutes).
Bring to a boil and add cornstarch slurry slowly to the mixture. Whisk until thickened.
Bring to a boil and add cornstarch slurry slowly to the mixture. Whisk until thickened.
Chickpea Salad
Harambe Market, Animal Kingdom Park from the Disney Blog
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/2 small jalapeno pepper, seeds removed, minced
1 tsp tamarind paste, dissolved in 3 tablespoons of water
1/4 tsp chaat masala
1/2 medium yellow onion, diced
2 (14.5-ounce) cans chickpeas, drained and rinsed
3 tbsp lime juice, divided
salt and pepper
1 large tomato, seeds removed, diced
1/2 cucumber, peeled, seeded and diced
1/2 bunch cilantro, stems removed, minced
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.
Chaat Masala
4 tsp amchoor
3 tsp cumin, roasted and ground
3 tsp black salt
1⁄2 tsp black pepper
1/4 tsp asafoetida
1 large tomato, seeds removed, diced
1/2 cucumber, peeled, seeded and diced
1/2 bunch cilantro, stems removed, minced
Heat oil in a small sauté 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.
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.
Chaat Masala
4 tsp amchoor
3 tsp cumin, roasted and ground
3 tsp black salt
1⁄2 tsp black pepper
1/4 tsp asafoetida
1/2 tsp indian chili powder
1/4 tsp ginger
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