Aired: 5/12/2014
Chef Kiran Jethwa travels to the Kenyan town of Malindi, where he collects tamarinds and catches some monstrous crabs.
Aired: 5/19/2014
In Machakos, Kiran learns how to catch guinea fowl and marinate them from inside at the same time.
Aired: 5/26/2014
Kiran heads to the lake in Naivasha, where Louisiana crawfish are a tasty presence.
Aired: 6/2/2014
Kiran tries surfing cows in the Embu rice paddies, and protects the crops by joining a duck hunt.
Aired: 6/9/2014
Heading west, Kiran visits a peanut farm and picks green bananas, before being caught by a storm while fishing.
Aired: 6/16/2014
Kiran checks out mnazi, the local palm wine, and has an uncomfortable time trawling for prawns.
Aired: 6/23/2014
This episode's dish requires a visit to two very different landscapes - a sweltering, crocodile-infested lake and freezing mountain slopes.
Aired: 6/30/2014
Kiran meets fishermen who fashion improvised surfboards from debris and then paddle out into an estuary with a perilous tide.
Aired: 7/7/2014
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.
Aired: 7/14/2014
A local cassava farmer supplies some seasoning before Kiran constructs his own spear gun to catch the main ingredient.
Aired: 7/21/2014
Kiran makes poisonous hunting arrows while in the Maasai Mara; he investigates the Maasai approach to cattle husbandry.
Aired: 7/28/2014
Kiran compares traditional and ultra-modern fishing techniques, before visiting smokehouses in Malindi.