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Healthy Home Economist / Archives / Healthy Living / Boma Flavors of Africa: Best Restaurant at Disney World

Boma Flavors of Africa: Best Restaurant at Disney World

by Sarah Pope / Affiliate Links ✔

boma flavors of africa at animal kingdom lodgeMy family loves to visit Disney World. Living only an hour or so away, it seems we go no less than 3 or 4 times a year, frequently with an overnight stay. I’ve personally been to Disney World over 50 times – maybe 75, or even 100 (starting at age 8 when it first opened), but whose keeping track?

As a result, I would guess that I’ve probably eaten at the majority of the restaurants at Epcot as well as the many resorts. I am definitely not a “food court” kind of gal (have never eaten at the Disney McDonalds and never will!), so the finer restaurants at Disney tend to be the ones that catch my attention.

By far my favorite – and my family’s favorite – restaurant at Disney World is Boma at the Animal Kingdom Lodge. Dinner is a total cultural immersion in the flavors of Africa and I would highly recommend it the next time you visit.

The chefs at Boma will happily share their recipes with you if you ask. Here is my favorite Boma dish – hopefully, they won’t mind me reprinting since they sent it to me by email in the first place. Notice how the Boursin cheese sauce is just loaded with butter and heavy cream! Authentic African cooking at its finest!

SAUSAGE & BISCUIT SKILLET

Ingredients

1 pound Bulk Sausage
1 each Green Pepper, large dice
1 each Red Pepper, large dice
2 each Yellow Squash, large dice
1 each Zucchini, large dice
2 each Russet Potatoes, medium dice
1 tablespoon Granulated Garlic
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
1 teaspoon Turmeric
1 tablespoon Kosher Salt
1 teaspoon Cayenne Pepper
1 tablespoon Black Pepper

Boursin Cheese Sauce

2 ounces Butter
2 ounces Flour
1 pint Heavy Cream
1 package Boursin Cheese
1 tablespoon Fresh Thyme
Salt and Pepper to taste

Instructions

1. In a skillet over medium high heat, add the sausage and cook until brown using a metal spatula to break the sausage apart. While the meat is cooking, add half the spices.

2. Once the meat cooks for 10 minutes, add all the vegetables including the potatoes. Add the remaining half of the spices. Cook another 10 minutes until the vegetables are tender, but not mushy.

3. Remove the skillet from the heat and drain the fat. Set the sausage mixture aside for later.

4. To make the boursin cheese sauce: In a saucepot over medium high heat, melt the butter. Slowly add the flour using a whisk to form a roux. Cook the roux for one minute. Add the heavy cream, whisking as you go, to incorporate the cream. Turn the heat down to low and cook for 5 minutes.

5. Add the boursin cheese and fresh thyme, stirring as you cook for an additional 5 minutes. Add salt and pepper to taste. Remove from heat and chill.

6. When it is time to serve this dish for breakfast or brunch, place the sausage mixture in a large mixing bowl. Slowly add the boursin cheese sauce to make a mixture similar to a potpie filling.

7. Preheat the oven to 350F. Place the sausage and cheese mixture in a casserole dish and top with your favorite store-bought biscuit. (The biscuits need to be raw.) Bake about 20 minutes or until the biscuits are brown. Serve immediately.

Both the sausage and cheese sauce can be made the day ahead and mixed together on the day the dish is served.

Sarah, The Healthy Home Economist

 

More Information

Tiny Teff Grains from Africa Deliver Big on Nutrition

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Category: Healthy Living
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (23)

  1. Nina Erickson

    Aug 24, 2013 at 10:38 pm

    How do you request a recipe from Boma? Would really like to get the Zanzibar Crab Soup recipe for my grandson. Thanks for your help.

    Reply
  2. Maryanne

    May 4, 2013 at 9:54 pm

    This sounds really, yummy. I was surprised by “your favorite store-bought biscuit” though!

    Reply
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