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Kienyeji, Jollof, Plantain: How airlines are using African cuisine to win passengers
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.
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