Tales From the Bush Larder
Chef Kiran Jethwa travels to his homeland of Kenya to highlight what is great about the country's people, its way of life and, primarily, its food. In each episode, Jethwa discovers an ingredient a certain town is known for, and he meets the vibrant people - fisherman and farmers - responsible for procuring that resource.
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Seasons & Episodes
1. Mud Crabs
Chef Kiran Jethwa travels to the Kenyan town of Malindi, where he collects tamarinds and catches some monstrous crabs.
2. African Wild Honey And Game Meat
In Machakos, Kiran learns how to catch guinea fowl and marinate them from inside at the same time.
3. Crayfish
Kiran heads to the lake in Naivasha, where Louisiana crawfish are a tasty presence.
4. Rice And Fowl
Kiran tries surfing cows in the Embu rice paddies, and protects the crops by joining a duck hunt.
5. Lake Victoria Whitebait
Heading west, Kiran visits a peanut farm and picks green bananas, before being caught by a storm while fishing.
6. Prawns
Kiran checks out mnazi, the local palm wine, and has an uncomfortable time trawling for prawns.
7. Mt. Kenya Trout
This episode's dish requires a visit to two very different landscapes - a sweltering, crocodile-infested lake and freezing mountain slopes.
8. Coral Fish, Oysters and Clams
Kiran meets fishermen who fashion improvised surfboards from debris and then paddle out into an estuary with a perilous tide.
9. Tea and Molo Lamb
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.
10. Octopus
A local cassava farmer supplies some seasoning before Kiran constructs his own spear gun to catch the main ingredient.
11. Ostrich Egg, Cow's Blood and Cattle Hump
Kiran makes poisonous hunting arrows while in the Maasai Mara; he investigates the Maasai approach to cattle husbandry.
12. Sailfish
Kiran compares traditional and ultra-modern fishing techniques, before visiting smokehouses in Malindi.
