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Disney World Dining Review: Sanaa

Disney World Dining Review: Sanaa

We’ve just returned from our trip to Disney World! We were there for 5 nights, and we had a great time. I’m jumping ahead a bit, because I have to tell you about the best meal we had while we were there. All of the meals were excellent, but this one – oh, man was it good!

On our trip to Disney World, we designated a “date night” since we took both sets of parents with us. For our date meal, my husband and I decided to try Sanaa at Disney’s Kidani Village.

Oh. My. Goodness. This was one of the best meals EVER.

First, the restaurant is really lovely. The decor is beautful, and I loved all the lanterns and light fixtures. The windows (though we weren’t seated in front of one) look out onto the savannah in front of the villas. There were giraffes, wildebeasts, cranes, and more out! Our server was fantastic, and took time to make sure she answered any questions we had, and explained what we could get on the Disney Dining Plan. She was awesome!

The hostesses were even lovely enough to pose with Supermouse (he’s my little stuffed mouse who is as old as I am and has always traveled with me) for me on our way out.

The staff were all very friendly and kind, and our server was excellent.

But the food…. oh, the food!

Sanaa Bread ServiceEverything you’ve heard about the bread service is true. It was WONDERFUL. It comes with 3 fresh made naan breads, as well as two types of roti, which had a savory “spread”/herbs inside.l All three were delicious on their own, but they are serviced with 9 accompaniments, ranging from spicy to a yogurt raita. I was a fan of the tomato chutney, garlic pickle, and hummus. My husband pretty much wiped the tamarind sauce bowl clean, and he took care of tasting the spicy ones.

I also ordered a mango lassi smoothie, which was excellent. Since we were also celebrating his birthday, my husband ordered a white sangria – which came complete with a celebratory blinking ice cube.

Sanaa white sangria Sanaa Mango LassiWe ate our way through the bread service, and then our meals came out. He ordered the Braaivleis – a South African sampler plate. It came with pork, lamb, and a sausage, with mashed potatoes and a season salad. He wasn’t fond of the salad, but there wasn’t a scrap of meat left on his plate! I tasted a bite of each of his as well, and they were quite delicious. I’m not a huge fan of lamb, but it was cooked perfectly, and the sauce on the meat was tasty and helped cut through the fattiness I always associate with lamb.

Braaivleis - South African Braai Sample Plate

I had the Butter Chicken with Rice and Lentil Dhal. It was also amazing. The butter chicken is served in a thick, creamy sauce that has a great blend of spices and reminded me a bit of curry in terms of complexity and texture, but it was a different flavor. The rice was the perfect accompaniment, and the lentil dhal, with a mixture of tomatoes, onions, split peas, lentils, and spices, was also extremely tasty. I wasn’t sure how they would go together, because you choose your side with this particular menu item, but the flavors did not overpower or conflict with each other.

Sanaa Butter Chicken

After we had both cleaned our plates, there was dessert. At this point, I had already eaten too much. I figured I’d order dessert (we were on the Disney Dining Plan, so it came as part of the meal) and just taste it. You know, for research purposes.

I was so foolish to think that dessert would be any less delicious than dinner.

My husband ordered the Kenyon Coffee Petit Entremet. Basically its a coffee and chocolate mouse dessert. Our server made it even better by having the Happy Birthday added on! It was smooth and rich an luscious. I’m not a fan of chocolate mousse, but I struggled through a bite. My husband is not a big dessert eater on a good day, so he only ate about half. Then he went back and finished off the bread service, because he was so in love with that!

I had the Kheer – a coconut rice pudding that was supposed to come with a cashew peach streusel. However, I just cant’ stand peaches, and our waitress just brought it out with a mango sauce. Together, it was AWESOME. The texture was thick, creamy, and unlike any rice pudding I’ve ever had. I thought I’d have just a few bites. Five minutes later, it was all gone. And if I could have fit more in my belly, I might have ordered a second one!

Sanaa Kheer

Overall, I can’t say enough good things about Sanaa. The service was fantastic, and the food was awesome. The only reason I can see someone deciding they do not want to eat here would be if you have a very picky eater who is unwilling to try some new things (and even then, I think they could probably find something).

I was actually really surprised that during the time we were there, there were several empty tables. It is the only Disney restaurant I can think of where there were empty tables during our whole meal. Now, we chose to have a 5:10 pm reservation, so I know we were a little early, but it was unusual. It was a quiet restaurant, and I think it would be good for families or couples.

If you ever get the chance to go here, TAKE IT! I will be coming back on our next trip, and dragging everyone who comes with us along!

Have you eaten here? What did you think?

 

 

“VeraVise
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Boma Marinated Flank Steak

Boma Marinated Flank Steak

This recipe is AWESOME. It is the Durbin Marinated Flank Steak from Walt Disney World’s Boma restaurant, though I’ve adapted the recipe found on AllEars.net and in my Disney cookbooks. If you can, I definitely would try it! And I must apologize, because this recipe was previously posted on my website, but after updating earlier this week, I realized that I lost three recipes! So this is actually a repost, and I am sorry for the inconvenience! Either way, it is still delicious, and you should still try it!

I mean, my husband ate three plates full, and it totally sold him on my new blogging endeavor. Seriously. If that isn’t a pretty good endorsement, I don’t know what else might be!

The prep work for this is pretty easy. You don’t have to measure everything out into bowls or on a plate like I did here. I just though it looked prettier than the disaster that it would be to take a photo of my spice cabinet.  Someday I’ll get around to fixing that.

Most of these spices aren’t too strange. But if you’re like me, cardamom isn’t something you always keep in the cabinet. I’ve only recently decided I like this spice (after years of professing to hate it), at least when mixed with other things, and I nearly left it out when I saw the price tag at the store. But its worth it. Really. Just go buy the bottle, and I promise I’ve got more recipes that call for cardamom, so you won’t feel like you’ve paid so much for just this one thing.

Though once you taste it, you’ll make it again. We’re already planning to have it at our Moana dinner and movie night, even though its not strictly matching the theme. Its just too tasty to not have!

Anyway, start out by prepping things. Pull out a bowl and a gallon sized resealable baggie. You can just put this in the bowl if you want, but I have a tendency to make big messes, so I like to put it in the baggie. Then the bowl. Because sometimes baggies leak. Ask me how I know.

I chopped the garlic and ginger and got those ready because that’s really the only thing that takes any time. And a tip – use a spoon to peel the ginger. Just scrape the skin off – its so thin it doesn’t take much effort.

Once you have that chopped up, put it in a small mixing bowl. Measure in all the dry spices, and then your liquids. Mix it up well with a whisk. Normally I’d tell you to dump it all in the bag and mush it around. But this does have quite a lot of spices in it, so I find that whisking does seem to help distribute everything.

Put your flank steak in the baggie and then pour the liquid over it. Massage things in a bit, and get as much air as you can out (without spilling!) and seal the bag. Stick it in the bowl, and put everything in the fridge. I left mine for only about 4 hours. I’d recommend overnight. It was AWESOME at 4 hours. But I think that it would be even better and a little more tender if it was left longer.

Once you’re ready to cook, go out and start the grill. Or have the designated grill master do it. In my house, that’s my husband’s domain, so he was in charge. It only takes about 10 ish minutes on each side, depending on how done you want the flank steak to be.

Once you bring it in off the grill, let it sit for 10 minutes (really it should be like 15 , but who can wait that long?). Don’t do anything with it until that time is up. It makes a difference in how juicy it is. Honest. Then, slice it thinly across the grain and try not to eat the whole thing alone.

If you try this, and I think you should, please let me know what you think!

Disney Boma Marinated Flank Steak

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Boma's Durbin Marinated Flank Steak
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This recipe is adapted from the Durbin Marinated Flank Steak recipe found online at All Ears.net, and the recipe found in _____________.

Course: Main Course
Cuisine: African, Disney Dishes
Servings: 2 people
Author: cookwcharacter
Ingredients
  • 1 -1.5 pound flank steak
  • 1/4 c neutral oil (canola, safflower, vegetable oil)
  • 1/4 c malt vinegar
  • 1/4 balsamic vinegar
  • 1/4 c soy sauce
  • 2 T teriyaki sauce
  • 2 T ground cardamom
  • 2 T crushed red pepper
  • 1.5 T dried thyme
  • 1.5 T turmeric
  • 1.5 T ground coriander
  • 1/4 c minced fresh ginger
  • 1/4 c minced fresh garlic
Instructions
  1. Whisk all the wet ingredients together in a large bowl. Add in the remaining ingredients and whisk until combined.
  2. Put the flank steak into a large gallon baggie, and pour in the marinade. Get as much air out of the bag as possible and massage it a little.
  3. Put the marinating steak into a shallow dish where it can lie flat, and marinade for at least 5 hours, up to 24 hours.
  4. Heat a grill to around 375 degrees. Put the steak on and cook for 5-6 minutes on each side for medium well. Adjust your time to suit the desired level of doneness.
  5. Let rest 10 minutes, and then slice thinly, being sure to go against the grain.
  6. Devour!