Skipper Canteen – A Jungle Cruise Inspired Restaurant at Disney’s Magic Kingdom + Recipes!

The newest restaurant in the Magic Kingdom at Walt Disney World does NOT disappoint! With all of the classic Disney theming and special touches that guests have come to love over the years, the Jungle Skipper Canteen is a must-do for any Disney fan!

Think of the Jungle Skipper Canteen as the restaurant of the Jungle Cruise. If you like the punny jokes, adventure theme and laid back attitude of one of the most popular Magic Kingdom attractions, then you’ll love dining in a restaurant that carries on the story line. And, yes, there is an extensive story line that continues from the Jungle Cruise!

Jungle Skipper Canteen Magic Kingdom

Photo Courtesy of Disney

First of all, the correct title is the Jungle Navigation Co. Ltd. Skipper Canteen. Too much to remember? Yeah, we thought so, too. Thankfully, this new restaurant is lovingly referred to as the Jungle Skipper Canteen.

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom

The granddaughter of Albert Falls, founder of the transportation company now known as the Jungle Cruise, was the intrepid lady who was inspired to start the dining establishment, and it carries on her grandfather’s classic charms. The restaurant showcases the cuisines of Asia, South America and Africa, with a special emphasis on the river regions of the Nile, Amazon and Congo rivers. After all, the water transportation company does like to keep things local!

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom Falls Family Portraits

The menu options are a bit exotic, but nothing too exotic that you won’t enjoy your meal. Take your taste buds on a sense of adventure at this perfectly themed restaurant, and enjoy the show (which is the non-stop antics of your servers and the amazing detail from the Disney Imagineers) during your entire stay.

This is a bit of a different departure from other Disney dining restaurants. Jungle Skipper Canteen is a sit-down restaurant, but you can only reserve a table on the same day. So keep that in mind when making plans.

Jungle Skipper Canteen Magic Kingdom

Kim with the Jungle Skipper Canteen Chef

We were invited to a media tasting of the Jungle Skipper Canteen’s menu. Here’s what we ate, what we saw – and the recipes for Disney’s Jungle Skipper Canteen dishes that we scored for our readers! Enjoy!

There are three rooms at the Jungle Skipper Canteen – the Mess Hall, which is the biggest room, open and airy:

Jungle Skipper Canteen Magic Kingdom Mess Hall

The Jungle Room, which is the former family parlor of Dr. Albert Falls:

Jungle Skipper Canteen Magic Kingdom Jungle Room

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom Great Wall of China

The Great Wall of China

Jungle Skipper Canteen Magic Kingdom

and the S.E.A. Room, a once secret meeting place for the Society of Explorers and Adventurers which has the personal booth of Dr. Albert Falls which is surrounded by butterflies on display.

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom

Jungle Skipper Canteen Magic Kingdom

We met the chef, and then started dining on a selection of appetizers, including S.E.A. Shu Mai:

Jungle Skipper Canteen Magic Kingdom Shu Mai

Falls Family Falafel:

Jungle Skipper Canteen Magic KingdomHouse Made Arepas:

Jungle Skipper Canteen Magic Kingdom

For the main meal, I chose the Grilled Lamb Chops, which were AMAZING!!!!!

Jungle Skipper Canteen Magic Kingdom

FUN FACT: Jungle Skipper Canteen is the only place on property (outside of Epcot’s Flavors of Club Cool) where you can get either the Guarana Kuat or Fanta Melon Frosty, two of the Exotic Coca-Cola drinks.

Jungle Skipper Canteen Magic Kingdom

Dessert was a sampler platter. I can tell you, everybody’s plates were licked clean from the dessert. It was that good.

Here is the Coconut Bar with Pineapple-Basil Compote and Vanilla Cream:

Jungle Skipper Canteen Magic Kingdom

and the Kungaloosh!

Jungle Skipper Canteen Magic Kingdom

The menu can be found online, but it’s also great to see the Jungle Cruise character sketches that will be on the menu at the restaurant – another detail of the theming and story:

Jungle Skipper Canteen Magic Kingdom

Want to enjoy Disney dining at home either in anticipation of eating at the Jungle Skipper Canteen, or after enjoying a meal there? The Walt Disney Company graciously shared these Disney recipes with us, to share with you:

Kungaloosh!

Kungaloosh Recipe Disney

Photo Courtesy of Disney

Serves 12

Kungaloosh!

3 cups sugar

1 2/3 cups cocoa powder

1 1/3 cup cake flour, sifted

1/4 teaspoon coarse salt

1 1/2 cups unsalted butter, cut into small pieces

1 teaspoon vanilla extract

1/4 cup whole milk

4 eggs

CACAO NIB TUILES

3 1/2 tablespoons unsalted butter

1/4 cup plus 1/2 tablespoon sugar

1/4 cup corn syrup

1 1/2 tablespoons milk

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt

1/4 cup cacao nibs

CHANTILLY CREAM

3/4 cup heavy whipping cream

1/3 cup confectioners’ sugar

1/4 teaspoon vanilla extract

COFFEE DUST

1/4 teaspoon ground Arabica coffee

2 tablespoons sugar

1/8 teaspoon cinnamon

TOPPING

3 bananas

4 tablespoons sugar, divided

Ice cream

Chocolate syrup

 

FOR KUNGALOOSH:

  1. Preheat oven to 320°F. Grease a 9×13-inch baking pan with butter and line the bottom with parchment paper.
  2. Sift sugar, cocoa powder, cake flour, and coarse salt into the bowl of an electric mixer. Add butter and beat on low speed 2-3 minutes, until fluffy.
  3. Slowly mix in the vanilla extract, whole milk, and eggs until just combined. Do not over mix.
  4. Pour into prepared baking pan and spread evenly with a spatula.
  5. Bake for 24-25 minutes, until a toothpick inserted in the middle comes out clean.
  6. Cool in pan until ready to serve.

FOR CACAO NIB TUILES:

  1. Combine butter, sugar, corn syrup, milk, vanilla extract, and coarse salt in a small saucepan. Bring to a boil over medium heat and stir for one minute.
  2. Remove from heat and stir in cacao nibs. Cool for 30 minutes.
  3. Preheat oven to 350°F. Line a half sheet pan with parchment paper.
  4. Spread mixture evenly over the parchment paper.
  5. Bake for 10 minutes, until golden brown.
  6. Cool and break into small pieces. Store in airtight container.

FOR CHANTILLY CREAM:

  1. Whisk together all ingredients in a small bowl until it forms soft peaks.
  2. Cover and store in refrigerator until ready to use.
  3. Whisk a few times before serving.

FOR COFFEE DUST:

  1. Grind all ingredients in a coffee grinder, spice mill, or with a rolling pin.
  2. Store in airtight container.

TO SERVE:

  1. Quarter each banana by cutting in half widthwise then lengthwise. Top each quarter with 1 teaspoon of sugar. Using a crème brulee torch, caramelize the sugar on top of the bananas.
  2. Cut the cake into 12 pieces. Top each piece of cake with ice cream and chocolate syrup. Place the banana next to the ice cream.
  3. Scoop 1 tablespoon of Chantilly cream on top of the banana and sprinkle with coffee dust and garnish with a cacao nib tuile.

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S.E.A. Shu Mai

S.E.A. Shu Mai Recipe Disney

Photo Courtesy of Disney

Makes 16 Dumplings

Shu Mai Filling

1/2 pound Boston butt, cut into 2-inch cubes

1/4 pound shrimp pieces

1/4 cup water chestnuts

2 tablespoons chopped shallots

2 tablespoons mung beans or edamame

1/4 cup tightly packed arugula

1/2 teaspoon fish sauce

1/2 teaspoon Sriracha

1/4 teaspoon coarse salt

1/8 teaspoon black pepper

16 wonton wrappers

Dipping Sauce

1/4 cup lower sodium soy sauce

1 tablespoon sambal oelek

For shu mai:

  1. Grind Boston butt, shrimp, water chestnuts, shallots, mung beans, arugula, fish sauce, Sriracha, coarse salt, and black pepper in a meat grinder or food processor.
  2. Place 2 tablespoons of filling in the center of each wonton wrapper.
  3. Fold the sides of the wonton wrapper up and gently crimp, leaving the top of the meat exposed.
  4. Steam in a steamer basket over a pot of boiling water for 8-10 minutes, until center of shu mai reaches 145°F.

For dipping sauce:

  1. Combine lower sodium soy sauce and sambal oelek.
  2. Serve with shu mai.

Cook’s Note: Sambal oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar. Sambel oelek may be found in Asian markets, as well as the in the Asian section of most grocery stores.

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Curried Vegetable Crew Stew

disney vegetable curried crew stew recipe

Photo Courtesy of Disney

Serves 4

Lentil Stew

1/2 cup dried green lentils

2 cups cold water

1 tablespoon olive oil

1 teaspoon Berber spice

2 tablespoons diced red bell pepper

2 tablespoons diced yellow onions

1/2 tablespoon chopped garlic

2 cups vegetable stock

1 teaspoon coarse salt

Berber Spice

1 tablespoon ground coriander

3/4 teaspoon ground fenugreek

1/4 teaspoon ground black pepper

3/4 teaspoon ground allspice

3/4 teaspoon ground cardamom

3/4 teaspoon ground cloves

3/4 teaspoon ground chili flakes

3/4 teaspoon paprika

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground ginger

3/4 teaspoon coarse salt

Acorn Squash

2 acorn squash

2 tablespoons olive oil

1 teaspoon coarse salt

1/4 teaspoon ground black pepper

Curried Vegetables

2 tablespoons olive oil

1/2 cup diced yellow onion

1 tablespoon chopped garlic

1 teaspoon Berber spice

1/4 cup tomato paste

1 teaspoon ground turmeric

1 cup vegetable stock

2 bay leaves

1/4 cup coconut milk

1/2 cup diced red bell pepper

1/2 cup diced tomato

1/2 cup chopped cauliflower

1/2 cup green beans

1 teaspoon coarse salt

1/4 teaspoon black pepper

Collard Greens

1 tablespoon olive oil

1 teaspoon chopped garlic

1/4 diced yellow onion

1/4 teaspoon ground turmeric

2 cups chopped collard greens

1/4 cup halved cherry tomatoes.

1 tablespoon lemon juice

Garnish

4 sprigs fresh cilantro

For lentil stew:

  1. Soak lentils in cold water for 2-3 hours. Drain lentils.
  2. Heat olive oil over medium heat in a 2 quart saucepan. Add Berber spice, bell peppers, yellow onion, and garlic. Sauté for 5 minutes.
  3. Add vegetable stock and drained lentils in a 2 quart stock pot. Bring to a simmer.
  4. Simmer lentils for 30 minutes, until tender. Add salt.
  5. Set aside and keep warm until ready to serve.

For Berber spice:

  1. Combine spices. Set aside until ready to use.
  2. Leftover Berber spice can be stored in an airtight container for future recipes.

For acorn squash:

  1. Preheat oven to 375°F.
  2. Cut acorn squash in half and remove the seeds. Cut a thin slice out of the top and bottom piece so the squash will sit flat on the plate.
  3. Brush olive oil on the mat of the squash and sprinkle with salt and pepper.
  4. Place on a baking sheet and bake for 25 minutes, until golden brown and soft to the touch.
  5. Keep warm until ready to serve.

For curried vegetables:

  1. Heat olive oil in a large saucepan over medium heat for 5 minutes. Add onion, garlic, and Berber spice. Sauté 5-8 minutes, until translucent.
  2. Add tomato paste, turmeric, vegetable stock, and bay leaf. Bring to a simmer.
  3. Add coconut milk, red bell peppers, diced tomatoes, cauliflower, green beans, salt, and pepper. Simmer on low heat for 15 minutes, until desired tenderness.
  4. Keep warm until ready to serve.

For collard greens:

  1. Heat olive oil in a sauté pan over medium heat for 5 minutes. Add garlic, onion and turmeric. Stir for 2 minutes, until fragrant.
  2. Add collard greens and cherry tomatoes. Sauté for 5 minutes, until greens are wilted. Deglaze with lemon juice.

To serve:

Place one squash half on each plate. Fill the bowl of each squash with curried vegetables. Evenly divide lentils and collard greens among the 4 plates. Garnish with cilantro.

Cook’s Note: If ground spices are not available for the Berber spice, whole spices can be ground at home in a coffee grinder or spice mill. Make sure to toast the whole spices before grinding to bring out the flavors of the spices.

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Falls Family Falafel

Falls Family Falafel Disney Recipe

Photo Courtesy of Disney

Makes 20 1-inch Falafel

Falafel Mix

1/2 pound dried chickpeas

8 cups cold water

1/4 yellow onion

1 clove garlic, chopped

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

1/8 teaspoon ground cumin

1/4 teaspoon ground coriander

1/8 teaspoon ground cayenne

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1 tablespoon chickpea flour

Vegetable oil for frying

Bean Dip Yogurt

1 (16 ounce) can cannellini beans

2 cloves garlic, chopped

1/2 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon olive oil

1/2 teaspoon coarse salt

1/4 teaspoon Sriracha

Cucumber and Tomato Salad

1/4 cup diced yellow onion

1/4 cup diced cucumber

1/2 cup diced tomatoes

2 tablespoons olive oil

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper

2 teaspoons chopped fresh mint

For falafel:

  1. Soak chickpeas in water for 12-24 hours to rehydrate.
  2. Rinse and drain beans. Blanch in boiling water for 5 minutes. Cool in an ice bath for 5 minutes.
  3. Grind drained chickpeas, onion, garlic, parsley, mint, cilantro, ground cumin, coriander, cayenne, and coarse salt in a large food processor or meat grinder.
  4. Mix in baking powder and chickpea flower. Chill for 20 minutes in refrigerator.
  5. Scoop into 20 1-inch balls and fry at 350°F, for 4-6 minutes, until done.

For bean dip yogurt:

  1. Grind beans and garlic in a food processor.
  2. Mix with yogurt, lemon juice, olive oil, coarse salt, and Sriracha. Pulse until smooth and well-blended.
  3. Store in refrigerator until ready to serve.

For cucumber and tomato salad:

  1. Mix all ingredients in a mixing bowl.
  2. Set aside until ready to serve.

To serve:

Serve falafel with bean dip yogurt and cucumber tomato salad.

Cook’s Note: Make sure cooking oil remains consistent at 350°F. If the oil is not warm enough, falafel may fall apart in the fryer.

 

 

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