Freetown (Lungi-Town) and the wider Northern Province sit on a coast of rivers, mangrove and open sea, and the private jet menu follows it. Local specialities here are built on fish, cassava, rice and palm oil, and a private jet food order for GFLL can borrow from them without losing the galley logic: what travels cold, what finishes in the oven, what goes in a pot apart. Grilled barracuda, cassava leaf with rice, jollof and fried plantain become gourmet inflight meals once they are portioned per seat and labelled for re-plating. For the cabin we add private jet platters of tropical fruit, cashews and cold seafood, and private jet snacks such as roasted groundnuts and plantain chips. The inflight menu for Northern Province is short on purpose, because heat and humidity reward simple, sealed dishes.
A private jet menu for Lungi International starts from the Sierra Leone table rather than a generic hotel list. Local specialities from Freetown (Lungi-Town) and the Northern Province: cassava leaf stew, groundnut soup, jollof rice, grilled river and sea fish, sweet plantain. We cook them as private jet food, which means sauces in their own pots, rice packed to steam back, fish served chilled or finished in the oven. Gourmet inflight meals, private jet platters of mango, pineapple and cold prawns, and private jet snacks like cashews and baked plantain chips round out an inflight menu that survives a hot apron and a cabin that sits waiting for pax.
