Recipes at Disney's Animal Kingdom Lodge Boma

Boma is a family restaurant serving breakfast and dinner. It will capture the essence of vibrant life in the African marketplace. This family-fun buffet restaurant provides guests the ability to savor the African experience, which has multicultural influences. The restaurant showcases an exhibit kitchen, wood-burning grill and rotisserie.

This is an all you can eat experience, but unlike traditional buffet lines, where you start at one end and work your way across...Boma offers "pods". Each pod has a selection of food and generally a chef nearby to answer questions.

You can ask for the recipe if you like an item, below I listed some the popular items and the recipe.

Banana Bread Pudding
Yield: 12 servings

Ingredients:

2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed

Method:

1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.

2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.

3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.

4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.

5. Place butter chunks on top of bread pudding.

6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.

7. Serve with vanilla sauce (recipe below).

VANILLA SAUCE

Ingredients:

3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks

Method:

1. Heat up milk, vanilla, heavy cream, and sugar.

2. Combine cornstarch with egg yolks.

3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

4. Turn off the heat and stir continuously until well combined and thickened.

5. Transfer the sauce into a bowl and set over an ice bath to cool

Chai Tea Rice Pudding

Yield: 10 servings

Ingredients

8 Ounces Whole Milk
8 Ounces Chai Tea Mixture (see recipe below)
8 ounces Risotto (Arborio) Rice
1 quart Plain Yogurt

Mix tea and milk together and bring to a boil. Add rice and cook until soft. Cool and fold in yogurt.

Chai Tea Mixture

2 each Cardamom Pods, crushed lightly
1 ounce Cinnamon Sticks, crushed lightly
1 teaspoon black peppercorns, whole
1 ounce Brown Sugar
1 ounce Vanilla Bean Puree
1 teaspoon Earl Grey Tea, loose
8 ounces water

Mix all ingredients together and bring to a boil. Let steep for one hour. Strain and cool.

Chicken Corn Chowder
Yield: 8 servings

Preparation Time: 2 hours

Ingredients:

2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube

Method:

1. Bring chicken stock to a boil.

2. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.

3. Add parsley and hot sauce, simmer for five minutes.

4. Serve hot.

CHOCOLATE MOUSSE CRUNCH
Yield: 15 servings

Ingredients:

½ pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
Chocolate Sticks for garnish

Method:

1. Prepare flexi pan mold, 2-inch diameter muffin shape.

2. Melt semi-sweet chocolate squares for mousse.

3. Whip heavy cream and sugar to very soft peaks.

4. Soften gelatin in cold water until soft. Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.

5. In a large bowl mix egg yolks into the slightly warm chocolate.

6. Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.

7. Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture. Add remaining cream mixture and mix well.

8. Pour into the mold, leaving ¼ inch space on the top.

9. Place in freezer to set.

10. Melt chocolate for crunchy bottom. Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.

11. When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.

12. When set, unmold mousse. Pipe a dollop of ganache on each. For ganache, melt chocolate; add cream, mix until glossy.

13. Put chocolate sticks on top to garnish.

COCONUT CURRY SEAFOOD
Yield: 8 servings

Ingredients:

1 pound mussels
1 pound shrimp
1 pound white fish, cut chunky and sear
1 pound scallops, sear
2 cups clam juice
1 quart chicken stock, add chicken base
2 cups coconut milk
2 T. curry powder, toasted
1 onion, diced in big chunks
1 red bell pepper, diced in big chunks
1 jalapeno, sliced
2 carrots, diced in big chunks
2 potatoes, diced in big chunks
¼ cup parsley, chopped
¼ cup cilantro, chopped
2 T. lemon juice
1 each lemon, zest and sliced
2 T. ground cumin, toasted
To taste salt and pepper

Method:

Heat the chicken stock and clam juice. Add the vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until the vegetables are half done. Add coconut milk. Continue cooking until vegetables are done.

Before serving, sear white fish and scallops (do not overcook) and set aside. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open, add parsley, cilantro, and lemon zest before serving.

Falafel
Yield: 6 servings

Ingredients

3 cups chickpeas, canned, drained
2 Tablespoons Red Onions, rough chopped
1/2 teaspoon granulated garlic
3 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
1/2 Teaspoon Red Pepper Flakes
1 1/4 ounces Panko Breadcrumbs
1 egg
salt & pepper to taste
1 Tablesppon Parsley Bunches, picked clean
1 teaspoon Cilantro Bunches, picked clean

Method

Drain chickpeas. Some liquid is okay. Chop chickpeas in food processor. Dump into a large bowl. Saute the onions and garlic in the olive oil, do not burn them. Add onions and garlic to the chickpeas. Blend in all other ingredients except for the parsley and cilantro. Fold in the parsley and cilantro. Let sit for 20 minutes (allow time for the ingredients to bind together). Form mixture into 1-inch disks or 1/2 inch balls. Deep fry until golden brown. Taste and adjust seasonings.

FUFU
Yield: 8 servings

Ingredients:

1 pound Sweet Potatoes, peeled, medium dice
1 pound Potatoes, peeled, medium dice
To taste Salt and Pepper
2 T. Coriander, roasted
2 T. Cinnamon, toasted
¼ cup Sugar
¼ cup Butter

Method:

Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed.

Make sure the potatoes are cooked well.

Lentil and Sausage Soup

Yield: 8 servings

Ingredients

1 cup lentils, cooked
1 Tablespoon olive oil
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 pinch black pepper
2 pinches ground Coriander
1/8 teaspoon Curry Powder
2 pinches Nutmeg
1 cup pork sausage, chopped
1 cup Tomatoes, diced
2 quarts Beef Stock

Method

Saute diced onions, celery, carrots, and pork sausage in olive oil. Add lentils and spices. Add beef stock and cook until lentils are soft. Add tomatoes at end of cooking process

Note: A 'pinch' is a measurement that represents the amount of spice that you can grip in the space between your thumb and index finger when you 'pinch' them together.

SWEET POTATO PANCAKES
Yield: 8 servings

Ingredients:

2 Eggs, beaten
1 cup Panko Bread Crumbs
2/3 cup Flour
1 - 8 ounce can Sweet Potatoes, cooked and mashed
1 small Onion, chopped fine
1 t. Thyme, chopped fine
2 each Sweet Potatoes, julienned and shredded
To taste Salt and Pepper
1/3 cup Sugar
1 t. Red Crushed Pepper
1 t. Cinnamon

Method:

Cook and dry mashed russet potatoes. Add the rest of the ingredients and mix together well. Adjust seasonings if needed. Shape, then pan sear until golden brown.

Zebra Coffee Domes
Yield: 16 servings

Ingredients:

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
sponge cake (store-bought or your favorite recipe)

Method:

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.