From January 2026, passengers flying from sub-Saharan Africa to Brussels will find meals inspired by regional African cuisine on their long-haul flights.
The menus rotate regularly, with initial offerings including Cape Malay braised chicken with cashew nuts, mango, and coriander in Business Class, and Cod Mbongo, a traditional Cameroonian dish, in Economy Class.
The initiative sits alongside Brussels Airlines’ existing inflight menu. The airline describes the offering as celebrating “Africa’s rich culinary heritage” and regional flavours, ingredients, and cooking traditions, adapted for the cabin environment.
Brussels Airlines operates 18 destinations across sub-Saharan Africa.
Philip Mortier, Inflight Product Manager at Brussels Airlines, positioned the move as an extension of the airline’s broader dining philosophy.
“Whether passengers want a final taste of home, to hold on to the feeling of their vacation a little longer, or to discover new flavours, we’re confident these African-inspired meals will be appreciated,” he said.
The airline frames this as part of its “boutique hotel in the air” approach—tailor-made products designed to make passengers feel at home. For travellers heading from Lagos, Accra, Kinshasa, or anywhere else across the 18-destination network back to Brussels, the meals offer a tangible acknowledgement of where they’ve come from.
Photos: Brussels Airlines
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.