REVIEW: Africa at Epcot International Food & Wine Festival 2019
Welcome to a Marketplace Booth review for the 2019 Epcot International Food & Wine Festival, taking place in the park from August 29 to November 23, 2019. This review will cover the Africa kiosk located in-between China and Germany in the World Showcase. This is a one-stop shop for African inspired food during 2019 Epcot International Food & Wine Festival. (Note that the menu prices do not include tax!)
Photos of Menu Items from the Africa Marketplace at the Epcot International Food & Wine Festival
*NEW* Kenyan Coffee Barbecue Beef Tenderloin with Sweet Potato and Corn Mealie Pap and Kachumbari Slaw – $5.75
The rub they season these steaks with gives it an odd tinge, but many taste testers raved about this. Like the other dishes here, it’s mildly spicy.
For $5 and change, you can get yourself some steak tips with interesting sides, and that’s worth exploring, in my book.
*NEW* Spicy Kenyan Vegan Githeri with White Beans, Pigeon Peas, Curry Rice Pilaf, and Kachumbari Slaw (V) – $4.50
We love that there’s a vegan option on the menu, but at what cost? It’s extremely spicy, so much so that even our most heat-experienced taste testers claimed it was “one of the spiciest dishes sold on Disney property.” The rice alone is not enough to cut the spiciness, so be warned.
*NEW* Piri Piri Skewered Shrimp with Citrus-scented Couscous – $6.75
Another spicy dish, but at least this one was more mild in the spice department. It was a good portion size, too. We were all surprised by how many (large) shrimp was on the skewer. For $6, you have a small meal.
From Kenya Breweries Limited: “Tusker Lager is brewed from 100% African ingredients that are all locally sourced; the barley is from the Savannah and the Maasai Mara, the spring water is from the Aberdare Mountains and all the yeast is developed locally which means that you feel closely connected to the brand’s origins and roots.”
From Cederberg: The Cederberg style Chenin Blanc offers beautiful layers of melon, grapefruit and fleshy white pear. Four months lees contact ensured a mouth coating creaminess on the palate with a lively crisp acidity to finish off.