Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample local cuisine; he tucks into prawn curry, Portuguese chorizo and pork vindaloo.
Andrew travels to Uganda, a country known as the pearl of Africa where the people are friendly and the food is simple; hunting a fish that lives on land; harvesting flying ants for a meal; eating a sugarcane rat.
Andrew visits Tanzania in East Africa and samples traditional breakfast supu, a soup made of goat lungs, heart and liver as well as cow stomach, intestines and tongue.
Andrew heads to the Australian Outback, where he joins Aboriginal Australians to eat wallaby, samples crocodile meat and dines on poisonous cane toads.
Andrew samples the culture and food of the Appalachian Mountains; squirrel hunting in West Virginia; Liver Mush Festival in North Carolina; baked raccoon and possum.