Qatar Airways will serve several iconic African dishes on its flights to various destinations in Africa.
African people are rightly proud of their traditional cuisine and most have a dish that resonates with both their taste buds and childhood memories.
So, it’s gratifying that some of the continent’s most iconic and cherished dishes are now being served onboard the world’s best airline, Qatar Airways, as voted by Skytrax in 2024.
“Uncompromising commitment to our catering offering is a major factor in the airline being named the World’s Best. It’s also why we’re committed to showcasing regional African specialities with unique flavours and ingredients. We work very closely with local chefs when developing these menus, and respect the heritage of each region’s culinary tradition. In this case, it’s a way to remind African travellers of home and introduce visitors to the continent’s culinary bounty.” Qatar Airways Senior Vice President of Product Development, Xia Cai said.
AFRICAN DISHES ON QATAR AIRWAYS
Right now, passengers on Qatar Airways’ Lagos-Doha route can savour West Africa’s beloved jollof rice, and slow-cooked beef on a bed of cassava.
Further south, travellers on Qatar Airway’s Cape Town – Doha, Johannesburg-Doha and Durban-Maputo-Doha routes can expect to see dishes that most South Africans enjoy.
This includes braised lamb potjie (stew traditionally cooked in a three-legged cast-iron pot), the classic Durban “bunny” or bunny-chow (half a loaf of bread filled with chicken curry), as well as bobotie (baked, curried mincemeat topped with savoury egg custard), served with raisin rice.
Qatar Airways’ catering team has also reimagined basic traditional dishes, offering enticing new twists, like biltong (dry-cured meat) beef soup.
While many of these traditional dishes boast a hearty, comforting quality, they are enhanced by fresh and vibrant accompaniments; for example, the slow-cooked beef is paired with zesty pickled cucumber.
TWENTY YEAR SOUTH AFRICAN ANNIVERSARY
Next year, Qatar Airways will celebrate 20 years of flying to South Africa.
To mark the occasion, the airline will create a celebratory menu that reflects the uniqueness of the cuisine of the nation and destination.
QUALITY CUISINE IN THE AIR
As with all food and beverages served by Qatar Airways, dishes are prepared with one crucial consideration in mind.
Meals must taste the same when served in a pressurised cabin, 40,000ft in the sky, as they would in a restaurant on the ground.
This is a result of air inside the aircraft cabin being drier than what people are accustomed to on the ground.
This factor can make taste buds less sensitive, thus affecting the flavour of food and drinks.
This applies equally to subtle and robust flavours; making airline food preparation part science, part art.
Accommodating this phenomenon is an essential factor and a vital component of chefs’ training.
SUSTAINABILITY IN QATAR AIRWAYS’ CATERING
Qatar Airways refreshes its menus with new dishes every three months, supporting local suppliers and farmers.
The airline aims to source local ingredients, wherever possible, at destinations it operates to.
“Qatar Airways’ determination in working with local suppliers also includes sourcing sustainable, seasonal products to maintain the highest quality and freshness. Moreover, our commitment to culinary excellence also aligns with Qatar’s globally acclaimed food tradition and culinary scene, which showcases not only the diverse, robust and enticing flavours of the Gulf region, but also other cuisine from the furthest stretches of the globe.” Cai said.
SAVOURING AFRICAN DISHES ON QATAR AIRWAYS
Cai adds that Qatar Airways’ aim is to provide a platform to promote wonderful African flavours to the world.
This, it aims to achieve, in ways that remain true to the origins of each dish but also in an innovative and modern manner.
“When we recently interviewed young chefs from South Africa’s Capsicum Culinary Studio to join our retail, culinary and hospitality facilities, a common sentiment was how many felt that their national cuisine should be more widely known globally. Many of these talented young chefs regard doing that as a major career goal,” she said.
