Catering to your aircraft in Accra.
Accra is a hub of warm mornings and sudden rain, and food here has to hold. We are former VIP flight attendants, packing for crews at ACC and delivering to your handling agent.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Greater Accra Region eats around the coast, and the private jet menu we build for DGAA follows it. Our local specialities start with jollof rice, smoky and orange, packed in a sealed tray so it re-plates without drying; grilled tilapia with pepper sauce and banku, with the sauce apart and the banku wrapped separately; kelewele, spiced fried plantain, a favourite among private jet snacks because it eats well with one hand in a seat. An inflight menu for Accra leans on tropical fruit that arrives ripe, mango, pawpaw and pineapple, cut and chilled, plus groundnut soup for a hot course. Our private jet platters pair smoked fish with avocado and fresh vegetables; gourmet inflight meals lean on light proteins that survive a humid ramp. This is private jet food that tastes of Accra and stays stable in an aircraft oven or a cold drawer.
If you fly into Accra, the Greater Accra Region gives you a short, honest list for a private jet menu. Local specialities include waakye with its leaf-wrapped rice and beans, red red stew over fried plantain, light soup with goat or fish, and kebabs grilled over charcoal. For an inflight menu, we pack the rice and sauce in separate containers, the plantain in its own tray, and cut the fruit last so it stays firm. Private jet platters of smoked tilapia, peppers and avocado travel cold, while gourmet inflight meals such as spiced chicken with coconut rice finish in the oven. Private jet snacks run to roasted groundnuts, plantain chips and fresh coconut pieces, easy for a crew to hand out. It is private jet food built around the local table and the galley you have.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Kotoka International sits at 205 ft on the Accra plain, and its harmattan mornings, when dust hangs over the apron, shape what a galley can carry out of ACC. Private jet catering here means food that survives a dry, hazy dawn and a humid wet-season afternoon alike. Our former VIP flight attendants pack inflight catering and in-flight catering for the aircraft you actually have, add aviation catering and business aviation catering for charters and corporate trips, executive jet catering for owner flights, diplomatic flight catering for official movements, and cabin crew meals for whoever works the cabin.
Business jet catering at Kotoka often serves executives heading across West Africa. We offer corporate jet catering, VIP flight catering and charter flight catering with a private jet chef shaping a bespoke menu. Luxury inflight catering in Accra means jollof, tilapia and tropical fruit prepared to travel.
Government flight catering at Accra follows protocol: a named team, traceable ingredients, quiet handovers. Head of state flight catering and VIP aviation catering need menus cleared before cooking. State visit aircraft catering here is planned with the delegation's office, not the kitchen.
Ghanaian cooking leans on groundnut and palm oils, so special meals at Accra are planned around where those oils hide. Allergen free trays are cooked and sealed apart and labelled by seat number. Kosher, halal, vegan and gluten free requests are agreed with your crew before anything is cooked, and kids meals get milder sauces with the pepper served on the side.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At Kotoka, crew meals are a menu line, ordered and invoiced separately. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, and different meals for pilots are made on request. Crew catering stays simple for a turnaround at ACC.
FBO catering at Kotoka means we hand the order to your FBO or handling agent. Catering delivery to the FBO is airside, through the general aviation terminal, with ground handling catering coordinated with your handling agent catering contact.
On the Kotoka ramp, the cabin door and galley height of your aircraft type set how trays are loaded. A light jet takes trays through the main door, while a large-cabin type needs a high loader to reach the galley level. Galley catering and aircraft provisioning are planned around that door and the galley layout, and airside catering delivery is coordinated with your handling agent at the FBO.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Accra's Kotoka International serves as the country's principal airport and sits at 205 ft. Business flights use its general aviation area, and every private jet arrival passes through the same ground handling.
Kotoka is a busy business aviation hub for the region. Aviation catering and business aviation catering cover inflight catering, in-flight catering, executive jet catering and diplomatic flight catering, with cabin crew meals as a separate line. FBO services and ground handling services frame every airport catering handover in general aviation.
Ghana inspects food entering or leaving the aircraft, so labelled, sealed trays make clearance easier. Your handling agent presents the order to officers. Imported ingredients for special meals should be declared in advance.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 7 guests, but two separate meal services also had to be considered when organising avocado toast components and breakfast fruit at Kotoka International Airport. I appreciated the emphasis on catering handover throughout the airport catering arrangements. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“The cabin briefing at DGAA included 2 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. The salads stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on cabin service sequence throughout the inflight catering arrangements.”
“Several practical details needed attention at ACC, with fresh fruit and breakfast pastries requested for 12 guests and a short ground stop to accommodate. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. Our brief for in-flight catering was met with a sensible plan for cabin service sequence.”
Accra orders vary with the weather window. When the dry harmattan or the heavy rains might move your departure, crews often ask for a flexible plan with hot and cold options, which costs more than a single-course tray. Fresh tropical fruit is modest; grilled fish and sauces add up. A private jet charter's food is invoiced separately, on the menu you choose.
Accra produce keeps ordering uncomplicated. Mango, pineapple, plantain and tilapia are everyday items here, so a menu built on them rarely needs advance planning, and last-minute orders are handled. Imports or rare cuts are the exception, so mention them when you first ask.
Customs at Kotoka looks at the food that comes aboard, so special meals follow rules. A kosher, halal or allergen-free tray arrives sealed and labelled, and your handling agent presents it for inspection. Imported items for a special request are declared in advance, which keeps the handover smooth.
Bringing your own is possible, though a long leg with two services makes it tough: fridge space, oven access and humidity all matter. Our trays are made for that, sealed and labelled so the second meal comes out as intended.
It is not. A private jet charter at DGAA does not cover meals, so catering is ordered apart and billed apart. Early morning slots are easy to serve because we plan around the clock; just tell us the departure.
Tail, pax and diets — a flight attendant takes it from there, day or night.
