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

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

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

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.

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

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

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

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

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

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

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

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