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| Home / Supply / Copyright Trade / Documentary / 13-PART COOKERY SERIES "The African Food Adventure" |
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| Supply / Copyright Trade / Documentary | 2009/09/25 08:58:04 |
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| Products Name | "The African Food Adventure" |
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| Production Country | Zimbabwe |
| Theme Type | Environment, Culture,Food |
| Episode Volume | 13 |
| Episode Length | 25 min |
| Film Director | Willy Memper |
| Script Writer | Oswelled Ureke |
| Dialogue Language | English |
| Title Language | English |
| Movie Format | DVD, Betacam SP, Mini DV |
| Completed Date | 2007年7月 |
| Camera | Willy Memper, Roger, Gibson Simeti |
| Editor | Willy Memper, Elnora Mtandani |
| Producer | Gaby Memper, Roger |
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 foods.
There is a Chef in the show. He prepares a meal while explaining to the host every step of the way how and what he is doing. Our host translates and simplifies some of the local languages and dialects into English then. The programme starts with a naturistic background on what is being cooked. When they are cooking crocodile tail it will deliver the general information of Crocodile and what other parts are edible.
The second segment then brings you into the scenery and adventure before settling down to preparation by the Chef as he shows off his culinary expertise.
The third segment ends with random picked tasters who are either food buffs or passers-by who just try something new and different.
It promotes the Southern African cuisine to the world in large scale, preparing for the World Cup.
EPISODE 01: CROCODILE
1ST Segment
The programme starts with a background of the crocodile. We can see that how to prepare and marinate crocodile tail after exploring the breathtaking Victoria Falls.
2nd Segment
It takes us to the Jungle Junction restaurant, where the famous Mkhishi dancers’ routines entertain the audience. Meanwhile our Chef is preparing the croc tail.
3rd Segment
In the White Waters Restaurant we view another method of cooking croc tail.
Once the meal is ready there’s a contest. The guests should tell the difference between the croc tail and chicken breast.
EPISODE 02: BUFFALO
1st Segment
We start with some information on the buffalo. We visit a famous restaurant at the Victoria Falls- the Boma, where we grill buffalo steaks. We learn how the animal’s tough meat is tenderized and then marinated.
2nd Segment
It’s off to anther historical landmark, Great Zimbabwe. We take a short stroll though the historical monuments and wind up at the Lodge Of The Ancient City where we prepare buffalo pot roast.
3rd Segment
We are at the Harare Crowne Plaza Hotel where we stir-fry buffalo and serve it with sweet potatoes and pumpkin. We have brought in guest to sample the dish.
EPISODE 03: TRIPE
1st Segment
We prepare tripe and serve it with onion and tomato sauce. For some adventure we take an elephant ride and find out how these huge mammals can be trained.
2nd Segment
We sample a unique delicacy, rolled tripe served with maize and carrot cake.
Guests are very impressed.
3rd Segment
We come up with a Euro-African tripe dish. That is strips of tripe served with rice.
EPISODE 04: DRINKS
1st Segment
In this programme we prepare different types of African drinks. We begin by making maheu-made by mixing porridge, water, sugar and fermenting the mixture.
2nd Segment
We show the preparation of Green Mamba- a drink made from marula fruit fused with western liquors.
3rd Segment
We show the preparation of sugar bean drink, made from mashed sugar beans, ice-cream, honey and milk. This is served in a hand-made butternut calabash.
EPISODE 05 KAPENTA
1st Segment
A brief history of Lake Kariba, home of the Kapenta
2nd Segment
Preparation and sampling of Kapenta balls
3rd Segment
Kapenta as a snack, accompanied by a beer, on a sunset cruise and as a starter.
EPISODE 06: IMPALA
1ST Segment
Brief description of the impala. We marinate and grill it on a spit.
2nd Segment
How to prepare impala stew. Sampling curried impala stew and serving it with peanut butter and rice.
3rd Segment.
Preparing grilled impala and butternut. Serving the dish and having guests sampling.
EPISODE 07: WARTHOG
1st Segment
Information on the Warthog, which seems to have a penchant for golf courses.
2nd Segment
We go back to the Boma Restaurant, this time for some grilled warthog roll. We see preparation of the steak, before it is cooked.
3rd Segment
At the Victoria Falls Hotel, we prepare warthog roll. We see preparation of the steak before it is cooked.
EPISODE 08: OSTRICH
1st Segment
We are serving ostrich as dried meat. Making ostrich biltong to serve as a bar snack.
2nd Segment
Preparation of ostrich kebabs as well as grilled steaks.
3rd Segment
Our guests sample some ostrich stir-fry.
EPISODE 09: COWHEELS
1ST Segment
How to prepare and clean cowheels and comparing that with preparation of pork trotters.
2nd Segment
Guests sample the cowheels, served with sadza and vegetables.
3rd Segment
Different preparation of cow heels at the Meikles Hotel.
EPISODE 11: KUDU
1ST Segment
Preparing kudu meat by marinating, then grilling it.
2nd Segment
We prepare marinated kudu chops and serve it with sadza and pumpkin leaves.
3rd Segment
We visit Meikles hotel again for another simple, yet very nutritious and unique recipe for kudu
EPISODE 12: AFRICAN VEGETABLES
1st Segment
The different types of vegetables that are found in Africa, and the seasons that they are found in are the focus of this programme. We cook wild spinach in onion and tomato sauce and serve it with the local staple food: Sadza.
In this segment, the Chef shows how sadza is made.
2nd Segment
The preparation of pumpkin leaves, and then how to cook them. In this segment, we also cook a pumpkin pie.
3rd Segment
We cook wild spinach in peanut butter sauce and serve it with sadza. We also go out into the forest and pick wild mushrooms.
EPISODE 13: MOPANI WORM
1st Segment
Mopani worms, found in Zimbabwe and South Africa, are a rare delicacy. Usually served as a starter, the worms are also very popular as a bar snack often served on boat cruises.
2nd Segment
We travel to Great Zimbabwe, near southern Zimbabwean city of Masvingo, to taste stuffed Mopani worms in peanut butter sauce.
3rd Segment
We witness visitors to the Boma Restaurant receiving certificates for being brave enough to eat the worms.
EPISODE 14: TROUT
1ST Segment
Off to the Eastern Highlands, home of the trout. Preparation of trout kebab.
2nd Segment
We get ready for a serving with stuffed trout. See how it’s prepared.
3rd Segment
How to make a fillet of trout. Grilling the fillet and serving it.
Tag:13,part,cookery,series,the,african,food,adventure
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Area Sold out: Zimbabwe
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