Our meal at Jiko last month was absolutely wonderful. From the
unique appetizers to the
fabulous desserts, this meal really left us wanting more. In fact, we decided to stay at AKL for the first two nights partially based on our desire to do Jiko again. There's something special about having a nice meal and then taking the elevator back to your room.
Shortly after arriving downstairs, we were shown to our table, which was right next to the windows.
Our server was Omar, who we had as a server last year - and he recognized us! He was very friendly just like last time. He brought over some warm hand towels, which are the typical start to a Jiko meal. This time, they were scented with rosewater - such a pleasant and relaxing way to start the meal.
The menu hadn't changed too much since we were last here.
Do you know what that means?
I see some Nigerian prawns (with their heads on) that are calling my name! This was probably my reaction when I saw that they were still around:
Our meal began with an amuse bouche - a chilled soup with cucumber, tomato, and tapioca. One server described it as a play on gazpacho, and we both thought it was very refreshing, with a pleasant bitterness from some watercress on top. I noticed that every table received this amuse bouche - props to Jiko for providing a special touch to all of its diners.
Soon after the amuse bouche, we also received Jiko's bread basket. There's dabo bread (Ethiopian honey-wheat) and flaxseed focaccia, along with Jiko's tandoori butter (which contains garlic, cilantro, and ginger). I'm always happy with Jiko's bread basket, since it's different from the sourdough/white bread and salted butter at most signatures.
We decided to split two appetizers. The first was the heirloom tomato, watermelon, and radish salad with persian cucumber and pecorino toscano cheese. This was a very flavorful salad, and every ingredient added a unique and complementary flavor. Watermelon, tomato, and cheese is such a great combo.
The other appetizer we chose was the artisanal cheese selection. Here's a description of all the cheeses (as shown from left to right).
The accompaniments were peach-ginger jam, fig and almond cake, cherry gelée, and dates.
I actually loved this cheese plate. While there were one or two cheeses that I didn't like, there were more than enough fantastic accompaniments to disguise the flavors that weren't my thing. The jam was just perfection thanks to the subtle spices from the ginger, and the gelée tasted like ripe cherries. I honestly think I could've eaten this whole cheese plate on my own.
Next up are the entrees - my mom stuck to her favorite Jiko dish: Sikhumbuzo's peri peri chicken with herb-crushed potatoes, french beans, mango sambal, and onion jus (I love this dish as well, but I always like to pick different things). We both love this dish since it's something that we could imagine actually eating in South Africa.
And my entree? Well, it's finally time for you to meet the chermoula-roasted head on Nigerian prawns with english pea nage, saffron rice, and orange and olive salad.
Look at all the beautiful olives scattered across the plate.
Prawn heads!
Wow. Wow. Wow! This is one of the best dishes I've had at WDW. Everything about it was delicious. The prawns were rubbed with plenty of spice and were large and succulent. The rice wasn't overpowered by the saffron (which can be a problem in saffron-based rice dishes, such as paella), and there were sweet golden raisins scattered throughout the rice. Combining all of the components in one bite (the prawns, rice, creamy and buttery pea nage, zesty citrus, briny olive, and sweet fennel) was sheer food bliss.
Omar told us that the prawns are flown in from the coast of Nigeria. Somehow, this sparked an interesting discussion between my mom and I - we began wondering what the prawn heads might tell me if they could talk.
I hypothesized that they were probably singing "Under the Sea" just before being caught off the coast. I mean, we all know those lyrics were written by a singing crustacean (who was in a much happier place in his life).
We what the land folks loves to cook
Under the sea we off the hook
We got no troubles
Life is the bubbles
Under the sea!
I don't think the prawn heads would approve of my morbid sense of humor. But what can I say - it sure seemed funny at the time. I love "Under the Sea", but that song won't ever be the same to me. I'll always think of those poor, delicious prawns (along with the accompanying chermoula rub, saffron rice, english pea nage, and orange and olive salad
).
One more thing - Omar told us that they can serve this dish without the heads.
Coming up - dessert!
)
But that soup is one of my very favorite things in all of Disney and an endorsement from you is high praise for it! 
I have a manager at my location and a more important manager at corporate (shhh...don't tell my local manager that!) and the corporate manager is going to Disney for the first time with her DH in September. She's staying at AKL and i'm helping her to plan the trip. I told her that she should eat at Jiko and your reviews really make me feel more confident about telling her that! She controls my pay raises after all! 
part of DDW's reviews. 
