Forest foods, Africa's secret ingredients

Sheila Dillon explores Africa's forest foods, both an emergency larder and source of wonderful flavours.

With the support of Comic Relief and funds raised through Red Nose Day work is underway to tap into the potential of this neglected food source.

From Shea butter to Maringa, Sheila tastes her way through this story with Tony Hill of the charity Tree Aid, and Malcolm Riley, "the African Chef", whose cooking career started in Zambia. On the menu, prawns stir-fried in an ingredient from the baobab tree, and as Malcolm explains, it's "modern African cuisine".

Producer: Dan Saladino.