In the first episode of the series, Kiran travels to the beautiful northern Kenyan coastal town of Malindi where he discovers how to make traditional mandazis, collects tamarinds, and finally catch a batch of monstrous mud crabs with charismatic father and son duo, Jacob and Peter.

In Machakos Kiran investigates a legendary technique to trap Guinea Fowl, Kenya’s equivalent to wild chicken. The complex process involves getting stung by wild African honeybees, preparing an incredibly potent honey beer, and eventually self-marinating the Guinea Fowl from the inside.

In search of Louisiana Crayfish, an American import, Kiran heads to the stunning mirror lake in Naivasha and learns how to ensnare the flavorsome little critters. Leaving the waters behind, our chef visits one of Kenya’s most prolific wineries to sample their latest stock.

Kiran travels to Kenya’s vast and productive rice paddies in Embu, where he tries ‘surfing’ cows, and harvesting and de-husking the fragrant rice. To preserve the growth and quality of each crop, Kiran joins sharpshooter Dhruv and tracker John on a duck hunt.

Kiran heads west to Obama country, visiting a small peanut farm and picking green bananas, known as Matoke. He then rows across Africa’s inland sea, Lake Victoria, and endures a ferocious lightning storm whilst fishing for Omena and other species of fish.

Palm wine, or mnazi, is a notoriously moreish alcoholic beverage made largely on Kenya’s south coast. Kiran hangs out with local mnazi experts, goes on an uncomfortable trawl for prawns in a river and heads north to Mombasa, where a bustling spice market provides him with some culinary treasures.