Ep 2. Episode 2

Food Safari is a tantalizing glimpse into the world of food that takes us on a journey across different cultures to explore their cuisines. In its fiery season 1 episode 2, the show explores the elemental power of fire in cooking and how it shapes the flavors of various dishes. Hosted by renowned chef Maeve O'Meara, the episode is a celebration of the primal nature of cooking with fire that goes beyond just BBQ.

The episode kicks off with a visit to a traditional Indian kitchen that uses the age-old tandoor, a clay oven that is fired using charcoal. O'Meara delves into the secrets of making the perfect naan bread that is fluffy and crispy at the same time, with a smoky flavor imparted by the fire. She also discovers how tandoori chicken, a staple of Indian cuisine, is made by marinating chicken in a blend of spices and yogurt before cooking it inside the tandoor. The result is a succulent and juicy chicken with a smoky and spicy flavor.

Next, O'Meara travels to Mexico to explore the country's love affair with fire-roasted meats. She visits a bustling market where vendors sell a variety of meats and seafood that are cooked over an open flame. O'Meara samples the smoky and spicy flavors of arrachera, a beef skirt steak that is marinated and then grilled, and pork al pastor, a dish that combines influences from Lebanese shawarma and Mexican tacos. The meat is cooked on a spit and then sliced off, giving it a moist and tender texture that is full of flavor.

The show also takes a detour to Lebanon, where O'Meara discovers the use of the traditional clay oven or saj to cook a unique flatbread called manoushe. The bread is stuffed with different toppings such as zaatar, a mixture of herbs and spices, cheese, and minced lamb. O'Meara learns how to make the perfect manoushe by layering the ingredients and cooking it over the hot clay oven until it turns golden brown and crispy. The result is a mouth-watering dish that is both light and flavorful.

As the episode progresses, O'Meara takes us to different parts of the world, such as Japan, where she explores the art of grilling yakitori, a dish that consists of skewered chicken that is seasoned with salt or soy sauce and then grilled over charcoal fire until it is crispy and juicy. She also explores the use of fire in African cuisine, where she visits a restaurant that specializes in cooking meat outdoors on open flame pits, a technique that gives the meat a charred and smoky flavor that is unique to African culture.

Throughout the episode, O'Meara introduces us to various chefs, home cooks, and restaurateurs who share their secrets of cooking with fire. She also explains the science behind the different cooking techniques and how the heat and smoke from the fire interact with the ingredients to create a unique and delicious flavor.

In conclusion, Fire Season 1 Episode 2 of Food Safari is a delightful journey into the world of cooking with fire. The episode explores the primal nature of cooking and how fire has been an essential element in cooking throughout history. Viewers are left with a sense of appreciation for the many cultures around the world that rely on the transformative power of fire to create mouth-watering dishes that are a feast for the senses.