Africa on a Plate

The ancient souks and market of Marrakech; cooking up Marrakech, Morocco on a plate.

Chef Zama Memela heads to the historic seaside town of Essaouira; Zama learns about the local spices; Zama gets an invitation to the Kitchen of La Table Madada.

Chef Zama Memela visits Maseru, the capital city of the mountain Kingdom of Lesotho; chisa nyama with wild spinach and maize pap; flambéed and homegrown sirloin steak at the soccer crazy restaurant, No.7.

Chef Zama Memela visits Lesotho; a traditional healer divination; locally brewed beer; the Maliba Lodge; cooking locally farmed trout; Zama prepares a dish of trout, veggies and South African beer.

Detailed recipes from Chef Zama Memela's journey through Morocco for easy duplication at home.

Chef Zama Memela is introduced to a marinated salmon and the famed pigeon pie; Zama learns about pizzaz and flair in dish conceptions; Zama also attends a traditional cooking class on the beautiful Moroccan coastline.

Chef Zama Memela heads to the historic seaside town of Essaouira; Zama learns about the local spices; Zama gets an invitation to the Kitchen of La Table Madada.

Chef Zama Memela travels by mule up Morocco's Atlas Mountains where she learns about the Berber culture and a traditional couscous dish made with dates and nuts; local streetfood; Berber Whiskey; mint tea.

The ancient souks and market of Marrakech; cooking up Marrakech, Morocco on a plate.

Back in his cozy seaside kitchen in Cape Town, Chef Lentswe Bhengu goes through the steps for creating the delicious dishes gathered during his journey through Nigeria's capital city of Abuja and financial mega-metropolis, Lagos.

In search of unique flavors and textures of the seaside city of Cape Town.

Lentswe Bhengu hits the streets of the townships to experience the spirit of Ubuntu.

Back in his cozy seaside kitchen in Cape Town, Chef Lentswe Bhengu goes through the steps for creating the delicious dishes gathered during his journey through Nigeria's capital city of Abuja and financial mega-metropolis, Lagos.

Chef Zama Memela travels by mule up Morocco's Atlas Mountains where she learns about the Berber culture and a traditional couscous dish made with dates and nuts; local streetfood; Berber Whiskey; mint tea.

Chef Lentswe Bhengu shares the best from cities he's visited in Nigeria.