Africa On A Plate

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Season 1
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Chef Zama Memela finds herself in Maseru, the capital city of the mountain Kingdom of Lesotho.
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Chef Zama Memela is in Lesotho, where the snow shines as does the mountainous country's cuisine featuring fresh river trout and local vegetables.
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This episode provides detailed recipe information from Chef Zama Memela's journey through Morocco for easy duplication at home.
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Morocco has so much to offer among its cuisine. Chef Zama Memela tries marinated salmon and is finally introduced to the famed pigeon pie. Spending some time with one of the top chefs in the country, Zama learns about pizzazz and flair when it comes to dish conceptions. Zama also spends some time in a traditional cooking c...
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The historic seaside town of Essaouira is the breathtaking setting for chef Zama Memela's next adventure. Taking part in a spice tour educates her on the local spices. Whilst in this beautiful city she's invited into the kitchen of La Table Madada - one of the highest rated bistros in town where she encounters the flavours...
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Chef Zama Memela treks up into Morocco's Atlas Mountains where she travels local-style by mule learning about the Berber culture and the use of fresh nuts and dates combined into a traditional couscous dish. After indulging in some local street food, Berber whiskey, and mint tea, she then heads back to the AOAP kitchen to ...
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Chef Zama Memela travels to Marrakech, Morocco, where she explores the ancient souks and marketplace of this mystical and vibrant city. She indulges in lessons on the city's exotic spices and batbout bread, then explores the largest outdoor market in Africa, before learning about tagine at one of the city's top restaurants...
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Back in his cozy seaside kitchen in Cape Town, Chef Lentswe Bhengu shares recipes for the delicious dishes gathered during his journey through Abuja and Lagos.
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Chef Lentswe Bhengu shares the best of both cities he's visited in Nigeria, picking up tips for a savoury and spicy version of the country's favourite - jollof rice with a seafood twist.
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Chef Lentswe Bhengu explores the political capital of Nigeria - Abuja - where people love their food hot and spicy, and where he picks up tips for making his own version of Nigerian pepper soup.
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Chef Lentswe Bhengu travels to the most populous city in Africa -Lagos, Nigeria, and takes what he learns from street vendors and restaurant chefs to create a dish of moi moi with pan fried mackerel.
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This special episode of Africa on a Plate features a look back at the food and culture of Dar es Salaam that inspired Lentswe's east African dishes.
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This episode provides detailed recipe information from Lentswe's South Africa journey for easy duplication at home.
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Chef Lentswe Bhengu explores the history of Pemba Island - also known as The Green Island - known for its spices, rich fishing grounds, and Arabic influences.
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Chef Lentswe Bhengu visits Stone Town, Zanzibar to learn about the unique spices found on this beautiful coastal island.
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Lentswe learns that even though Zanzibar is part of Tanzania, its cuisine is uniquely its own - a fusion of Zanzibari and Mediterranean.
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Chef Lentswe Bhengu has been inspired by people from all walks of life and will share those stories and a meal during this Elders Month special.
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Chef Lentswe Bhengu continues to explore the seaside enclave of Stone Town and its infusion of exotic spices and cuisine.
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Lentswe prepares a holiday feast, including a turkey made his way.
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Host and Chef Lentswe Bhengu travels to the outskirts of Durban, where he learns more about his own cultural heritage at PheZulu Safari Park. He learns about the Zulu traditional way of life before going on a game drive in the Valley of a Thousand Hills. Lentswe then cooks his version of a traditional Zulu dish.
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