Starting today, new and updated menu items are available at Sanaa in Disney’s Animal Kingdom Lodge. Chef Sahib Bhatti has incorporated his roots from Tanzania on the east coast of Africa into these dishes filled with spices and ingredients from the Indian subcontinent.
Don’t worry — Indian-style Bread Service will remain (and you can get a shirt declaring your love for it at Carousel of Products). But Sanaa has gotten rid of the Biryani.
The Lamb Kefta appetizer is returning with an update. This char-grilled lamb is infused with traditional North-African flavors with spices like cumin and cayenne pepper. It is served with Tunisian couscous salad and ginger pear chutney.
For the potjie entrées, the butter chicken will be sticking around but there will be a new authentic pork selection and plant-based additions. The tender Pork Vindaloo has Goa origins and features inspiration from Portuguese cuisine. It is cooked with paprika, garlic, tomato, vinegar, and a house-made spice blend. The Lentil Daal is typically found in the Indian subcontinent and is made with yellow lentils and cooked in fragrant spices.
Sakuma Wiki was featured by Chef Sahib for Cooking With Soul and is now a permanent menu item.
The Rajma Masala is a dish from the Indian subcontinent that features red kidney beans and a spice blend combined with onions, tomatoes, and garam masala and braised until tender. It is also known as maharage in Eastern Africa, which translates to red beans, and is typically served with greens.
The Zanzibari Vegetable Curry will be available for both lunch and dinner. It is inspired by the island of Zanzibar, also known as “Spice Island.” This plant-based dish features seasonal vegetables, fragrant rice, and a blend of cloves, cinnamon, and black pepper.
The Samaki Wa Kupaka, which means “coated fish,” will also be available for both meals. The moist, white kingklip fish is commonly found along the Southern African coast. It joins the menu as a part of sustainable seafood initiatives at Walt Disney World. It is served with a marinade of traditional Swahili cuisine, mango and turmeric, and topped with tangy tamarind-infused coconut gravy.
As for dinner exclusives, this is the new Pork Shank. It goes through a long braise process with flavors of cloves, nutmeg, and allspice and is paired with black-eye peas simmered in a chermoula herb blend.
The grilled New York strip is another dinner exclusive. It has been on the menu before but has received an update. The strip features Eastern African flavors and is served with mukimo made with green peas, corn, and spinach, as well as harvest vegetables, herb emulsion, and fig sauce.
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