Before her family visit draws to a close, Sarah Graham meets with Sheila, a chef at Safari Camp. The two catch up and share cooking tips while preparing a traditional evening meal including Spicy Chicken Livers with Mushrooms; Slow Cooked Goat Stew with Beer and Bacon Dumplings; Sadza; and Rooibos and Ginger Granitas.

Sarah learns how to make warthog steak during her visit to the Victoria Falls Safari Lodge. Later, she cooks Brie baked in phyllo pastry with sticky figs; and pear tarte tatin with white chocolate and rosemary drizzle.

Sarah visits the lion conservation center in Livingstone. Later, a dinner is made featuring peanut-sesame chicken served in rice paper rolls; grilled fish with rainbow salad and Asian dressing; coconut panna cotta with lemongrass-and-ginger syrup; and whiskey, lime and soda Popsicles with mint.