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

Sailfish

Kiran Jethwa

Season 2

Ostrich Egg, Cow's Blood and Cattle Hump

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

Mud Crabs

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

African Wild Honey And Game Meat

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

Crayfish

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

Rice And Fowl

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

Lake Victoria Whitebait

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

Prawns

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

Mt. Kenya Trout

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

Coral Fish, Oysters and Clams

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.

Tea and Molo Lamb

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

Octopus

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

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.

Sailfish

Seasons3

Season 1 Episodes12

Cast1

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