Gathered by Mike Clark

The animals here are the ambassadors of the resort, in my opinion, and there is no visit complete without spending some time watching them.

I’ve spent many nights in the Victoria Falls lounge with good friends, good wine, and amazing conversation.

I was fortunate to take a behind the scenes cooking tour at AKL once, where we went into both Jiko and Boma and learned about the food, culture, and all the ways Disney brought both together.

I’ll tell you a secret. I have a dream of a big celebration at Jiko someday. I don’t know how or why, but I’ve had visions of it, so it was incredibly special to be inside the restaurant.

We also toured Boma. For those that don’t know, a boma is an enclosure used in many parts of the African Great Lakes region, as well as Central and Southern Africa. It is particularly associated with community decision making. The food here is so incredible and vast. It is, of course, a buffet and Disney is known for their buffets.

Below is a recipe for a salad you’ll find at Boma. Perhaps if you try it, you can sit back, close your eyes, and see the giraffes running across the savannah and, just for a moment, feel paradise.

~ Samantha

Ingredients:

2 pounds shredded carrots

1 pound coconut

1/2 pound brown sugar

3/4 pound raisins

1/2 pound ground ginger

1 pineapple, whole grilled, peeled, and sliced

Dressing:

8 ounces yogurt

1/4 quart white vinegar

1/2 Tablespoon crushed red pepper

1/4 cup mint, chiffonade

Method:

1. Make dressing and set aside.
2. Cook carrots with coconut and brown sugar until carrots are 3/4 done and coated with caramelized sugar.
3. Remove from heat, add raisins and ginger, and stir together.
4. Let cool.
5. Grill pineapple, mix with coconut carrot mix and yogurt dressing.