Dakar Region gives a private jet menu a real Atlantic backbone. The fishing boats at Soumbedioune and Yoff land thiof, dorade, sole and spiny lobster, and these are the local specialities that travel best on a Dakar-bound or Dakar-departing flight. A private jet menu built here might open with chilled prawn and mango salad, grilled thiof with a lime and onion sauce in its own pot, and a yassa chicken kept hot for the oven.
Inflight menu choices from Dakar lean on a few classics. Thieboudienne, the rice and fish dish that is practically the national plate, re-plates well if the rice is packed apart and the fish rests on top; mafe, a peanut stew, holds in a container for the galley oven. Private jet food here also means fresh fruit, the sweet Casamance mangoes in season, and bissap and ginger drinks chilled and sealed.
For private jet platters, think of cold Atlantic seafood, grilled vegetable mezze and local cheeses with fonio crackers. Gourmet inflight meals from Dakar Region pair the day's catch with a light dressing, while private jet snacks cover roasted cashews from the south, dried mango and coconut biscuits. These local specialities are cooked, chilled and packed to suit your galley.
