Season 1, Episode 3


Jeff Corwin takes a wild journey through the culinary wonderland of Morocco. Off the coast of Essouraia, Jeff bobs in tiny boats, line fishing for gigantic conger eel. Then Jeff milks a camel to make an exclusive cheese and a traditional smen, a rancid butter that increases in value with age. Up to his ankles in goat dung, Jeff digs for elusive argon nuts, the main ingredient for the flavorful “liquid gold of Morocco” – argon oil. He hits up Marrakech to create a tagine, an earthen pot dish cooked in the furnace of a bathhouse, and a Bisteeya, the famous pigeon pie. A steep hike up to the High Atlas Mountains and the Berber village of Aguersuoual is the ultimate BBQ for Jeff where he cooks a whole ram in an underground oven.
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