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Plantain and Corn Stew

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Tonight was Disney Dinner Night!  We were watching The Lion King so of course the cuisine needed to be African.  I chose to use recipes from the African-inspired Boma Restaurant at the Animal Kingdom Lodge Resort in Disneyworld.  Though I’ve never been to Disneyworld myself I have heard so many good things about this restaurant and I’ve been anxious to try some of their food.  I have to say that it did not disappoint.  The stew was thick and delicious and the salad a perfect blend of sweet and tart.  The only disappointment is that I didn’t try making one of their desserts.  I definitely recommend you try both of these and if you really want to spoil yourself make some of Pioneer Woman’s The Bread to accompany it. 



Plaintain and Corn Stew

Plantain and Corn Stew


Boma, Animal Kingdom Lodge Resort


Yield: 8 servings



2 cups Coconut Milk

2 cups V-8 Juice

1 tsp Crushed Red Pepper

2/3 cup Sugar

1 cup Soy Sauce

1/4 cup Ginger, chopped fine or pureed

1 tsp Ground Turmeric, toasted

1 tsp Ground Coriander, toasted

1/2 cup Water

1 cup Cornstarch (no, it’s not a typo, it really is 1 cup)

2 cups Sweet Potato, diced chunky

2 Carrots, diced chunky

1 small Onion, diced chunky

2 cups Corn Kernels

1 Red Bell Pepper, diced chunky

2 cups Green Plantains, diced chunky

1 Jalapeno, sliced

1/4 cup Parsley, chopped



  1. Heat coconut milk, V-8 juice, soy sauce, ginger, sugar, crushed red pepper, turmeric, and coriander in a pot over medium heat.  Mix cornstarch and water together to make a slurry.  To the slurry add 1/2 cup of the stock.  Whisk together and then whisk into the pot.  Let simmer until the stock thickens.  
  2. Add red bell pepper, sweet potato, onion, corn, and plantain*.  Cook on low for an hour.  Add jalapeno** and parsley and cook 15 minutes more or until the vegetables are softened.


*If you are using frozen plantains, add last when you are ready to serve.

**If you’re making this for children I suggest leaving the jalapeno out of the pot and adding to individual bowls. 




Apple and Jicama Salad

Boma, Animal Kingdom Lodge Resort


Yield: 8 servings




4 apples (I used Gala)

3 Tbsp olive oil

salt and pepper to taste

1 Jicama, peeled and julienned

1/2 cup red onion, diced

1/2 cup radish slices

4 cups spinach or mixed greens (washed and spun)


2 Apples (puree)

1 Tbsp Dijon mustard

1/3 cup Cider Vinegar

1/2 cup Lemon Juice (fresh squeezed)

2 cups Olive Oil

1 1/2 Lemon Zest (fresh)

Kosher Salt to taste

Fresh Ground Black Pepper to taste




  1. In a stainless steel bowl mix the apple puree and Dijon mustard. 
  2. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil.
  3. Sir in the lemon zest and mix well.
  4. Adjust the seasonings with kosher salt and fresh ground black pepper.


  1. Wash apples.  Cut in half and remove seeds.  Cut all halves into slices.  Place in a mixing bowl and drizzle with olive oil and sat and pepper.
  2. Place apples on a grill on low heat to caramelize and impart some of the smoky flavor.  Chill grilled apples and set aside.
  3. Wash and peel the jicama.  Cut into slices, the julienne.  Place in a large mixing bowl.
  4. Add the red onions, radish slices, and spinach.  Remove the apples from the refrigerator and cut into large dice.  Add the apples to the salad and toss with the dressing.



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About Georgia's Pampering

I had a tiny bath and body business which focused on pampering. Since the business had to close due to health reasons, I write post about a variety of topics, ranging from Invisible Diseases and being a Spoonie, to fun and DIY things.

2 responses »

  1. Both recipes sound delicious.



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