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.