1st Segment. A brief history of Lake Kariba, home of the Kapenta. It is interesting to see how man battled against nature and the mythical powers of the spiritual realm to capture the turbulent waters of the Zambezi River into a reservoir. 2nd Segment Preparation of Kapenta as a starter and sampling of Kapenta balls. 3rd Segment Kapenta as a snack, accompanied by a beer on a sunset cruise and Kapenta as a starter. The African Food Adventure is a 13-part cookery series in which the host, Roger, travels through the scenic backdrop of wild and urban Africa. On his adventure, he learns a variety of ways to prepare game meat and other rare delicacies of African cuisine. Roger also challenges viewers to try preparing some of these ‘unthinkable’ dishes. In each of the three-segment episodes, a chef prepares a meal of his choice, explaining every step to the host, who translates and simplifies some of the vernacular languages into English. Each episode begins with a naturistic background to whatever dish is being cooked. For instance, if a crocodile is being cooked, viewers are given general information about the reptile and the edible and most palatable parts of its anatomy. The second segment allows the viewer a glimpse of scenery and adventure before settling down to a step by step routine of the chef of the day’s culinary expertise. The third segment concludes the show with randomly picked tasters, who are either food buffs or just trying something new and different, tasting …