Mboga kienyeji from Kenya, chicken jollof made the Ghanaian style, and cod mbongo with plantain from Cameroon will be among the enticing treats air passengers from Africa will enjoy at 35,000 feet.
The introduction of African-themed meals on global airlines’ menus comes amid rising passenger numbers from the continent, buoyed by an expanding middle class with greater purchasing power and disposable income.
Introducing such menus has also become an integral part of airlines’ broader strategies, which include fleet upgrades and additional routes.
The latest announcement came from Brussels Airlines, which from January will offer meals inspired by its sub-Saharan African network on long-haul flights from Africa to Brussels.
This means passengers travelling from sub-Saharan African destinations will enjoy meals inspired by regional flavours, ingredients and cooking traditions, thoughtfully adapted for inflight service.
On the Nairobi–Brussels route, for example, passengers will be served mboga kienyeji stew, a mix of traditional leafy greens, accompanied by coconut rice and chicken. The airline says the dishes are inspired by the rich culinary heritage of Kenya.
The airline, part of the Lufthansa Group, serves more than 18 destinations in the region and will introduce a total of eight different meals across its African network in the first cycle.
Despite differing onboard experiences, the airline will feature at least one African-inspired meal in both Business and Economy Class, served alongside the European-style menus currently offered.
According to Philip Mortier, the airline’s inflight product manager, the aim is to deliver what the carrier describes as a boutique hotel experience in the air, with tailor-made products that bring the journey closer to home.
“Offering meals inspired by the rich cuisine of the African continent reinforces that promise even further,” says Mortier. “Whether passengers want a final taste of home, to extend the feeling of their vacation, or to discover new flavours, we are confident these African-inspired meals will be appreciated.”
The meal options on African routes will rotate regularly. The first dishes include Cape Malay braised chicken with cashew nuts, mango and coriander for Business Class, and cod mbongo, a traditional Cameroonian dish, in Economy Class. Other offerings include Berber-style couscous with beef and chicken jollof rice prepared in the Senegalese style.
Africa’s leading carriers, Kenya Airways and Ethiopian Airlines, have long served locally inspired meals on international flights.
For instance, a Business Class passenger flying from Gatwick to Nairobi may be served kuku choma with coconut sauce, accompanied by wali wa nazi and kachumbari. On flights between Nairobi and Bangkok, the same passenger could enjoy matoke stew served with sautéed spinach.
Such offerings align with Kenya Airways’ identity as “The Pride of Africa”, reflecting the cultural aspirations of the nation.
Ethiopian Airlines similarly offers up to four main meal options, including Ethiopian national dishes such as injera.
The adoption of African-themed meals by global airlines highlights how carriers are increasingly turning to culture as a way to connect with travellers and remain competitive, particularly as newer airlines vie for market share.
In the highly competitive global aviation industry, such curated offerings help distinguish airlines from those still serving generic international menus.
According to Bongi Tshazi, commercial director at GIC International Catering, the expansion of African-themed menus presents an opportunity for travellers to experience the continent’s diverse culinary cultures.
Writing in Onboard Hospitality, Tshazi noted that the lack of African cuisine on global menus perpetuates stereotypes and limits exposure to the continent’s rich range of flavours and ingredients.
While sustaining supply chains can be challenging due to the diversity of African cuisine, she said this can be addressed through collaboration with local suppliers eager to promote cultural identity.
“By including African cuisine on their menus, airlines can represent the cultures of the destinations they serve while catering to passengers seeking authentic culinary experiences,” Tshazi said. “Such inclusivity promotes cultural exchange, fosters understanding and enhances overall customer satisfaction.”
She added that promoting African cuisine also helps safeguard centuries-old culinary traditions, including unique spice blends and rare ingredients passed down through generations.
“Introducing African cuisine to airline menus could even serve as a catalyst for tourism to the continent,” she said. “By tantalising passengers’ taste buds during flights, airlines can inspire travellers to explore Africa’s culinary scenes and landscapes.”
Africa continues to present strong growth potential for global aviation. Passenger traffic is expected to reach 273 million travellers in 2025, representing 2.7 per cent of global air travel, according to Airports Council International.
Global airlines are eyeing this growth, deploying multiple strategies, including menu overhauls, to attract travellers.
“Emerging aviation markets like Africa are expected to sustain long-term growth,” notes Ecofin Agency, citing International Air Transport Association projections that passenger traffic on the continent will grow by an average of 4.1 per cent annually over the next two decades.