Disney’s Sanaa restaurant is famous for its bread service and incredible variety of naan dipping sauces. The long-awaited recipes for these epic naan dipping sauces are finally available! From the spicy Jalapeno Lime Pickle to the mild Cucumber Raita, you’ll find a variety to please any palate. Along with an easy recipe for fluffy naan, create your own Sanaa bread service any time at home.
Sanaa at Disney’s Animal Kingdom Villas – Kidani Village is an incredibly popular restaurant with views overlooking the savanna. During a meal at Sanaa, one can feast upon ethnic African-inspired dishes while watching zebras and giraffes outside the window. The view at Sanaa is not the only driving force for its popularity. One of the most talked about menu items is the epic bread service. It comes with a selection of bread options and amazing dipping sauces and spreads!
I posted a review of Sanaa a while back mentioning that the chef shared the naan dipping sauce recipes with us. At at the time hadn’t posted them (they were scanned by a friend as a PDF file). So many Disney fans have requested the recipes, so I am thrilled to finally share them with all of you! I didn’t want to simply share the recipes, but actually try some of them out myself.
Disney’s Dipping Sauce Recipes
As with all Disney recipes, Disney not not test for home kitchens. Home results may not match the exact flavor profile of what is served at the restaurant. I just need to share the disclaimer provided by Disney regarding all their recipes. Disney’s recipes often feed an army, and share minimal instructions. In this case, these naan dipping sauce recipes for the most part have a reasonable-sized yield. In some cases, I scaled them down further when I made them. Some recipes make a couple cups, while others make a quart, while others do not include a yield at all from Disney. I have not tested those particular recipes yet to quantify the serving size, but if I do I will update the recipes accordingly.
The recipes below are exactly as written by Disney. I include some personal notes in the Garlic Pickle recipe, along with my scaled down measurements. With that said, the Garlic Pickle is my absolute favorite of all the naan dipping sauce options in the bread service at Sanaa, so next time I will likely make the entire quart! All the recipes below are in the same order as they serve them on the bread board, from spicy to mild.
The home kitchen results!
I have only made three of the sauces myself. The Garlic Pickle is great! I scaled it down significantly but still yielded a delicious pickle which closely matches the one at Sanaa. I also made the Coriander Chutney, and halved the recipe but really struggled to get it to properly puree into a smooth sauce. If the quantity in your food processor is minimal, even a small food processor will not yield the desired results. Next time I will make that particular recipe exactly as written. Regardless, the flavor is good even if the texture does not perfectly match Sanaa’s smoothness. My final naan dipping sauce for my personal bread service is the Cucumber Raita. I also halved this recipe, which is the easiest of the three to make.
Making homemade naan for your dipping sauces
Naan is becoming more and more mainstream, even outside of Indian cooking. People are using naan to make naan pizzas and flatbreads in addition to more traditional ways of enjoying naan. Although naan is commercially available frozen at some supermarkets, making it from scratch is easier than you think. The recipe I used is very easy, and bakes the naan on a cast-iron skillet instead of using the oven. Home cooks don’t typically have tandoor ovens at the ready, so this is a great trick to use to get nicely charred naan bread without a tandoor.
The naan begins like most other bread recipes, with flour, yeast, a bit of sugar and warm water. Plain yogurt is the secret ingredient which helps give naan its pillowy texture. After proofing the dough, and shaping it into ovals, the next steps are easy and quick! The naan cooks in a matter of minutes in your hot cast-iron skillet. Brush the piping hot naans with a bit of melted butter before serving them with your authentic Sanaa naan dipping sauces! Now you can enjoy the magic of Disney in your own kitchen!
Thank you for your patience, as it’s taken me a while to get these recipes onto the blog. I hope they were worth the wait! Once again, the recipes below are from spiciest to mildest, the same way they serve them at Sanaa. If you would like to expand your meal to include more than the delectable naan and dipping sauces, try this easy and healthy Chicken Saag or this Cape Malay Chicken Curry, yet another contribution from Disney’s recipe archives. Shrimp Curry with Tamarind is an excellent seafood option as well!
Have you ever visited Sanaa, and if so what is your favorite dipping sauce? Which of the naan dipping sauce recipes below are you most excited to try making? I can’t wait to try more of the recipes myself!
Sanaa’s Jalapeno Lime Pickle
- 3/4 cup canola oil
- 1 1/2 cups shallots, peeled and sliced thin
- 6 tablespoons kosher salt
- 1 tablespoon ancho chili powder
- 2 tablespoons paprika
- 2 tablespoons Madras curry powder
- 1 1/2 tablespoons cayenne pepper powder
- 1 cup sugar
- 1 cup white vinegar
- 2 tablespoons lime zest
- 1/2 cup lime juice, fresh squeezed
- 2 cups fresh jalapeno, stems removed, sliced 1/4 inch thick
- Heat the oil in a heavy bottom sauce pot. Add the shallots and salt. Cook until the shallots are soft and translucent.
- Add the ancho chili powder, paprika, curry powder and cayenne pepper. Cook stirring frequently to avoid burning the spices and until the spices are fragrant.
- Add the sugar, white vinegar, lime juice and lime zest and bring to a boil. Reduce the heat to low and cook for approximately 10 minutes.
- Turn off the heat and add the jalapenos and let steep at room temperature for 30 minutes. Chill in refrigerator and store in an airtight container for up to two weeks.
Sanaa’s Red Chili Sambal
- 20 ounces fresh tomatoes, diced
- 12 ounces red onion, diced
- 4 ounces scotch bonnet or habanero peppers, stems and seeds removed, diced
- 2 tablespoons canola oil
- 1 ounce minced garlic
- 2 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
- 2 tablespoons chopped cilantro
- Preheat the oven to 400 F.
- In a large bowl, toss the tomatoes, red onion and peppers with canola oil, season with salt and pepper. Lay the vegetables out flat on a sheet pan and bake until slightly charred, remove from the oven and let cool slightly.
- Place the vegetables in a blender with the white vinegar, lemon juice and cilantro, and puree until smooth.
Sanaa’s Garlic Pickle
- 1 pound fresh garlic, whole, peeled
- 2 teaspoons turmeric powder
- 3 teaspoons kosher salt
- 1/2 cup rice vinegar
- 1/4 cup tamarind paste
- 1/2 cup canola oil
- 2 teaspoons chili powder
- 1/2 teaspoon black mustard seed
- 1/2 teaspoon fenugreek
- Pinch cayenne pepper
- In a two quart pot add garlic, turmeric, salt, rice vinegar and tamarind paste. Place the pot on the stove on a high heat. Bring it to a boil, stirring constantly to make sure everything is well mixed. Cook until the garlic is soft but not mushy, about 8 minutes. Remove from the heat and allow to cool in the pot.
- In a large pan, heat up the canola oil and add the chili powder, mustard seed, fenugreek and cayenne pepper and cook for thirty seconds. Pour the spiced oil in to the cooked garlic and mix well. Allow the mixture sit out for 15 minutes before cooling down in the refrigerator. Store in a refrigerated airtight container for up to two weeks.
2 ounces peeled whole garlic cloves
1/4 teaspoon ground turmeric
1/4 + 1/8 teaspoon kosher salt
1 tablespoon rice vinegar
1 1/2 teaspoons (1/2 tablespoon) tamarind paste
1 tablespoon canola oil
1/4 teaspoon chili powder
Pinch black/brown mustard seeds
Pinch fenugreek (I used the whole seeds and fished them out after, but in the future would grind them in a spice grinder instead for more flavor)
Pinch cayenne Also, I lowered the heat to low once it came to a “boil” and covered the saucepan so it wouldn’t dry out–I would uncover and mix occasionally, and add a few drops of water here and there if it got too dry.
Sanaa’s Coriander Chutney
- 2 cups cilantro, washed and dried, large stems removed
- 1/2 cup mint leaves, washed and dried
- 1/4 small jalapeno pepper, seeds and stem removed
- 2 teaspoons peeled minced ginger
- 2 tablespoons finely chopped yellow onion
- Juice from one lemon
- 1 teaspoon sugar
- 2 teaspoons coarse salt
- Combine all ingredients in a food processor and puree until smooth. Refrigerate and eat within 4 to 5 days.
Sanaa’s Tomato-Date Jam
- 1 cinnamon stick
- 2 bay leaves
- 2 star anise
- 1 1/4 cup orange juice
- 1 teaspoon ground cumin
- 1 teaspoon fresh ground ginger
- 1 teaspoon fresh ground garlic
- 1/2 cup brown sugar
- 28 ounces diced canned tomato
- 2 tablespoon cilantro, chopped
- 1/2 cup medjool dates, chopped
- Kosher salt
- Black pepper
- Combine cinnamon sticks, bay leaves and star anise into a cheesecloth sachet, tie with a butcher twine.
- In a large pot, add orange juice, cumin, garlic, ginger and spice sachet. Bring to a boil, add brown sugar and stir until well mixed.
- Add tomatoes and cook over medium high heat until liquid is reduced. Fold in cilantro and dates, season with salt and pepper. Cool in the refrigerator.
Sanaa’s Tamarind Chutney
- 1 tablespoon canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground fennel
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried hibiscus flowers
- 2 cups water
- 1 1/4 cups brown sugar
- 3 tablespoons tamarind paste
- 1/2 cup soy sauce
- Heat the oil in a saucepan over medium heat. Add the cumin, ginger, garlic powder, fennel and garam masala. Cook until the spices become fragrant, careful not to burn. Add the dried hibiscus flowers. Whisk together water, brown sugar, tamarind paste and soy sauce, add to the pan and bring the mixture to a simmer.
- Continue to simmer the sauce for approximately 30 minutes, or until it’s thick enough to coat the back of a metal spoon. Strain the sauce through a fine sieve. Store refrigerated for up to five days.
Sanaa’s Mango Chutney
- 3 large mangoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 1/2 cups brown sugar
- 1 cup chopped onion
- 1/2 cup white vinegar
- 1/4 cup minced ginger
- 1 tablespoon lemon juice
- 2 teaspoons madras curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground nutmeg
- Combine mangoes, red pepper, sugar, onion, vinegar, and ginger in a large stainless steel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg and salt. Boil gently for 5 minutes.
Sanaa’s Red Pepper Hummus
- 3 cups chickpeas, drained (do not discard the brine)
- 1 red bell pepper, roasted, peeled seeded and chopped
- 1 teaspoon garlic, minced
- 1/2 cup tahini
- 1/2 teaspoon sundried tomato paste
- 1 teaspoon salt
- 5 tablespoons lemon juice
- 4 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Blend all of the ingredients together in a food processor, stopping the food processor every sixty seconds to scrape the sides. Add teaspoons full of the chickpea brine until desired consistency is reached.
Sanaa’s Cucumber Raita
- 1 1/2 cups plain yogurt
- 1 cup cucumber, peeled, seeded, and diced into small pieces
- 1/2 small jalapeno pepper seeds and stem removed, minced
- 1/2 teaspoon cumin seeds toasted and freshly ground
- 1/8 teaspoon cayenne pepper
- 1 teaspoon coarse salt
- Stir all the ingredients together a large bowl.
- 2 cups all purpose flour, plus more as needed
- 3 teaspoons sugar
- 1 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 3 tablespoons plain yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted butter, for brushing
- In a medium bowl, dissolve the active dry yeast, 1 teaspoon of the sugar, and 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
- Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, and salt. Set aside. Once the yeast is ready, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix with a fork. When the dough has just come together, dust your hand with flour and knead gently into a soft, slightly sticky dough (you may need to add a bit more flour if it’s too wet and sticky, but it will still be a relatively soft dough). As soon as it comes together, stop kneading.
- Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 1/2 to 3 hours, or until about doubled in size.
- Dust a work surface with flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so it doesn’t stick.
- Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Use your hands to gently stretch one of the dough balls into an oval shape about 1/8-inch thick (about 9 x 4 inches in size). Dust off excess flour, and gently lay the dough in the dry skillet and cook until you see air bubbles on top and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1 to 2 minutes more until the the bottom is lightly browned and blistered in spots.
- Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining pieces of dough, adjusting the heat lower if necessary as you go to ensure they cook evenly and don't burn.
- To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a zip-top bag and reheat in a 350°F oven wrapped in foil.
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