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