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African Cuisine

13-PART COOKERY SERIES

The African Food Adventure is a 13-part series that trails our host Roger as he travels throughout the scenic backdrop of wildest Africa and modern day suburbia. He learns African conception on how to prepare game meat and the rare delicacies of African cuisine while showing the viewers who dare to try and prepare the unthinkable.

The show has a Chef who prepares a meal of his choice explaining every step of the way how and what he is doing to the host who translates and simplifies some of the local languages and dialects into English. The programme starts with a naturistic background on what is being cooked for example if a crocodile tail is being cooked we give general information on Crocodile and what other parts are edible besides the tail.
Featured Videos

Vic Falls

EPISODE 101: CROCODILE

1st Segment

The programme starts with a short background on the crocodile. We are shown how to prepare and marinate croc tail after which we explore the breathtaking Victoria Falls DVD , US$25
Medicineman

10. Episode 110: Bream
1st Segment
Information on bream farming in Kariba and how to prepare stuffed bream.
2nd Segment
Preparing and serving bream fillet.
3rd Segment
Preparing and serving skin-on bream fillet. Guests sample the dish.DVD US25

11. Episode 111: Kudu.
1st Segment
Some background information about the kudu. Marinating and grilling kudu fillet.DVD US25
6. Episode 106: Impala.
1st Segment.
A brief description of the impala. Marinating and grilling Impala steak while on the sidelines exploring the traditional art of fortune-telling.DVD US25

8. Episode 108: Ostrich
1st Segment
Some background information about the ostrich before connecting with some Shangani dancers donning traditional garb made from ostrich feathers. Preparing ostrich biltong to serve as a bar snack.DVD US25

Traditional Dancers
 

13. Episode 113 Vegetable Dish
How to make a fillet of trout. Grilling the fillet and serving it.
1st Segment
The variety of vegetables in Africa, and the seasons they are found in are the focus of this programme. Cooking wild spinach in onion and tomato sauce and serving it with the local staple food, sadza. In this segment, the Chef also shows how sadza is made.DVD US25

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