12 x 30'
Kenya-born International chef Kiran Jethwa takes us on a unique gastronomic tour of Kenya where incredible organic ingredients are still farmed and harvested using traditional methods. Kiran catches his own mud crabs in the mangrove mud, learns how to make the perfect mandazi bread at a local roadside café, and hunts with the Masai using deadly poised arrows.
||African Wild Honey and Game Meat
|Rice and Fowl
||Lake Victoria Whitebait
|Mt. Kenya Trout
||Coral Fish, Oysters and Clams
||Tea and Molo Lamb
||Ostrich Egg, Cow's Blood and Cattle Hump
A Zuku and QBF Co Production