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

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

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

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

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

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

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

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

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.

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

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

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

Locals seize the chance to nab grasshoppers using a 'corridor of lights', a gauntlet of bright bulbs and smoke to catch and consume this newfound food alternative.

The spongy, pancake like injeera is a famous staple Ethiopian food made from the iron rich grain, teff; Kiran samples injera for the first time at a traditional Ethiopian restaurant.

Kiran will join fishermen from Pate, and attempt to dive for lobster, continually aware that he might become fish-food himself.

Kiran joins the Bagisu men into the forests to find the bamboo shoots and any other natural foods to cook up malewa.

Quest for the ugly but delicious custard apple widely known as the 'bullock's heart' or 'bull's heart'.

Kiran attempts to catch numerous fish including the much sought after Nile Perch on Lake Victoria.

Kiran witnesses a full day on a local cattle farm on the outskirts of Nasret; he sees bulls reared, the large number of butcheries and the first slaughter of the day.

Kiran visits his new friend Samburu's perfect plump pumpkin patch that also grows cabbage and sukuma wiki.

Chef Kiran explores Uganda's bar food culture.

Chef Kiran tries spear fishing in Lake Baringo, Kenya.

Chef Kiran tries spear fishing in Lake Baringo, Kenya.

Chef Kiran takes a coffee tour through Ethiopia.

Chef Kiran tries some unusual meats, like rat and crocodile.

Some of the best and most memorable scenes from the past season.

Chef Kiran Jethwa heads to the lush Bushs Crubin, Zambia's Central Province to sample the wild mushrooms, pink pleasures, brown jobbies and sticky bun'shrooms; then cooks an amazing fungi feast.

Chef Kiran Jethwa uses all of his courage to catch the razor-toothed barracudas that upset the daily workings of an oceanic fish farm; Kiran and an old friend scuba dive with spear guns and enjoy a smoky BBQ at sundown.

Kiran explores the Hoedspruit and Lowveld areas to learn the origins of his favorite South African jerky snack biltong, then hunts the Inkasi Game Reserve for impala.

Dullstroom is a fly fishing destination due to it's cold temperatures.