Behind-the-Scenes Kalahari

View Andrew's photos from Africa, including snapshots from a traditional trance dance in the Kalahari Desert and a pitstop at a roadside BBQ in Soweto.

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Andrew shoots a stand-up in front of the US Capitol. 960 1280

  

Kalakukko is a Finnish dish made with pork belly fat and bleak cooked in rye dough. 960 1280

  

Andrew sits down for an Egyptian feast with Mrs. Suzy Shoukry, the Ambassador's wife, and Amy Riolo, food historian, author, blogger and Social Secretary. 960 1280

  

It's not a surprise, but octopus is the staple ingredient for octopus ceviche. 960 1280

  

Andrew prepares to sample Indonesian food at buffet held at the Embassy of the Republic of Indonesia in Washington, DC. 960 1280

  

Guinea pig is a Peruvian delicacy. 960 1280

  

Andrew learns that the Indonesian Embassy is haunted by the ghost of Evelyn Walsh, former owner of the cursed Hope Diamond. 960 1280

  

'Kazakhs are known for their Caspian black caviar, which is the best in the world." ' Andrew Zimmern 960 1280

  

Chef Yerlan Abdrakhmanov serves up traditional Kazakh cuisine. 960 1280

  

Andrew samples kidneys with chanterelle mushrooms at the Embassy of Kazakhstan. 960 1280

  

Check out this spread of horse meat imported from Kazakhstan. 960 1280

  

Andrew and Chef Bellengier prepare foie gras in the French Residence kitchen. 960 1280

  

A dish of escargot is served at the French Residence. 960 1280

  

Andrew finds it's convenient to take a snooze in between courses at the Embassy of Kazakhstan. Dining on the floor is a Kazakh tradition. 960 1280

  

Reindeer cooked with lingonberries is a Swedish specialty. 960 1280

  

Executive Chef Mikko Kosonen and Andrew take a break in the sauna at the Finnish Embassy. 960 1280

  


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