Season 1

2014-05-12

Chef Kiran Jethwa travels to the Kenyan town of Malindi, where he collects tamarinds and catches some monstrous crabs.

2014-05-19

In Machakos, Kiran learns how to catch guinea fowl and marinate them from inside at the same time.

2014-05-26

Kiran heads to the lake in Naivasha, where Louisiana crawfish are a tasty presence.

2014-06-02

Kiran tries surfing cows in the Embu rice paddies, and protects the crops by joining a duck hunt.

2014-06-09

Heading west, Kiran visits a peanut farm and picks green bananas, before being caught by a storm while fishing.

2014-06-16

Kiran checks out mnazi, the local palm wine, and has an uncomfortable time trawling for prawns.

2014-06-23

This episode's dish requires a visit to two very different landscapes - a sweltering, crocodile-infested lake and freezing mountain slopes.

2014-06-30

Kiran meets fishermen who fashion improvised surfboards from debris and then paddle out into an estuary with a perilous tide.

2014-07-07

Kiran visits the Kericho man-made tea fields and learns the process of tea picking; he then travels to the Molo region where he smokes a prize Molo lamb with the tea leaves.

2014-07-14

A local cassava farmer supplies some seasoning before Kiran constructs his own spear gun to catch the main ingredient.

2014-07-21

Kiran makes poisonous hunting arrows while in the Maasai Mara; he investigates the Maasai approach to cattle husbandry.

2014-07-28

Kiran compares traditional and ultra-modern fishing techniques, before visiting smokehouses in Malindi.