Sibahle Mtongana, professionally known as Siba Mtongana, is a South African celebrity chef and television presenter who hosts the Cooking Channel show Siba’s Table. The international multi-award-winning African tastemaker, food expert, author, and entrepreneur continues to break industry barriers through her passion for food and people.
Renowned for her extraordinary expertise, Chef Siba also shows her amazing culinary skills when she shares amazing recipes.
Here are five mouth-watering recipes from Chef Siba that we love:
Berry + Coconut Chia Pudding
INGREDIENTS
- 150 g chia seeds
- 400 g coconut cream
- 200 g coconut milk
- 15 ml vanilla bean paste or 5 ml vanilla extract
- 5 ml cinnamon powder
- 30 ml maple syrup or honey
BERRY COULIS
- 400 g mixed frozen (or fresh) berries
- 125 ml water
- Zest of 1 lemon
- Two cinnamon sticks
- 125 ml maple syrup or honey
TOPPING
- 200 g fresh mixed berries
METHOD
- Mix the chia seeds with the coconut cream and coconut milk in a large jar and stir until well combined. Add the cinnamon and sweeten with maple syrup or honey. Chill for a minimum of 2 hours or overnight.
- Make the berry coulis by placing the berries, water, lemon zest, cinnamon sticks, and maple syrup in a saucepan and bringing the mixture to a boil. Cook for 8 minutes until berries disintegrate to a sauce. Cool down completely.
- To make the pudding, alternate the coconut chia pudding with berry coulis and maple syrup/honey in a serving glass bowl or mini jars. Top with berries and serve immediately!
Spatchcocked Bongo Chicken
INGREDIENTS
- 1 x 3.5 kg whole chicken
BRINE SOLUTION
- 1.5 l cold water
- 75 g (just under ¼ cup) sea salt
- 55 g castor sugar
- 2-star anise
- 50 g (¼ cup) peppercorns
- 30 ml Worcestershire sauce
- Eight sprigs of fresh thyme leaves
BONGO PASTE
- Four spring onions, finely chopped
- 15 ml fresh thyme, chopped
- 2 ml dried chilli flakes
- 5 ml allspice, ground
- 5 ml ground cinnamon
- 15 ml muscovado sugar
- Two garlic cloves, crushed
- 60 ml olive oil
- Flaked sea salt and freshly ground black pepper
METHOD
- Place the chicken on a working surface and, using sharp kitchen scissors, remove the spine and place the chicken in a 4 L dish.
- Mix all the brine ingredients and stir until well combined to make the brine solution. Now puncture the chicken with toothpicks all over. Leave in the brine solution for at least 4 hours or up to 48 hours.
- Preheat the oven to 200° C and lightly grease a roasting pan with cooking spray. Remove the chicken from the brine, pat it dry, and place it in a roasting pan.
- Mix the ingredients to make the bongo paste, and give the chicken a good rub with it all over.
- Roast the chicken covered with foil for 20 minutes. Remove the foil, reduce the heat to 180° C, and roast for another 30 minutes uncovered until the chicken is cooked through. Serve immediately.
Seven-Colour Rice
INGREDIENTS
- 15 ml olive oil
- One onion, finely chopped
- Two cloves garlic, chopped
- 250 g smoked bacon, chopped
- One red pepper, diced
- One green pepper, diced
- One yellow pepper, diced
- 15 ml mild curry powder
- 500 ml cooked basmati rice
- 30 ml chopped fresh thyme
- Flaked sea salt and freshly ground black pepper
METHOD
- Heat the oil in a large pan and sauté the onion and garlic for 2 minutes until soft.
- Add the bacon and cook until slightly crispy.
- Add the peppers and cook for another 2 minutes.
- Add the curry powder and cook for a further 30 seconds.
- Add the cooked rice and thyme and stir until combined. Season to taste and serve warm.
Basil, Ginger & Chilli-infused Berry Soother
INGREDIENTS
- 375 g frozen or fresh raspberries
- 250 ml chilled cranberry juice
- 15 g fresh basil, chopped
- ½ red bird’s eye chilli, seeded, pith removed and chopped
- 10 g fresh ginger, roughly chopped
- 30 − 45 ml castor sugar
- 60 ml coconut milk
TO SERVE
- Ice blocks frozen with edible flowers embedded
METHOD
- To make the basil, ginger & chilli-infused berry soother, place all the ingredients in a food processor or blender and pulse until smooth.
- If you’re using frozen berries, add slightly more juice to the mixture to loosen it.
- Pass through a fine sieve so you end up with a smooth drink. Discard the solids.
- Place the flowery ice cubes in two long glasses to serve the basil, ginger & chilli-infused berry soother. Pour the mixture into each, and serve immediately.
Mini Beef Sliders
INGREDIENTS
MINI BEEF PATTIES
- 500 g medium-fat beef mince
- Two cloves garlic, crushed
- 10 g fresh ginger, peeled and finely grated
- ¼ red onion, finely chopped
- ¼ red and green pepper, finely diced
- 60 ml grated carrots
- 30 ml parsley, roughly chopped
- 30 ml low-sodium soya sauce (Kikkoman)
- 45 ml canola oil
TO MAKE THE SLIDERS
- 12 mini slider buns, halved and toasted
- 45 g butter, softened
- A handful of lettuce leaves
- ½ cucumber, rinsed and thinly sliced
- A handful of cherry tomatoes
SERVE WITH
- A handful of carrot sticks,
- Cheddar cheese blocks
- One whole white flesh peach
- Yoghurt of your choice
- Water
METHOD
- Place the mincemeat in a large bowl with garlic, ginger, onion, peppers, carrots, parsley, and soy sauce.
- Mix thoroughly by hand. Scoop three spoonfuls of the mixture into the palm of your hand to form a ball. Flatten the balls slightly to create beef patties.
- Heat a dash of the oil in a non-stick pan until hot. Cook the beef patties for 3-4 minutes on one side, flip, and cook for another 2 minutes on the other side until cooked through. Transfer to a clean plate and set aside. Add more oil to the hot pan and cook the patties until done.
- To make the slider, smear each halved bun with butter and toast for 3 minutes. Toasting is optional but great if you have the time.
- To assemble the burger, place the lettuce and cucumber onto one of the toasted sides of each bun, adding the sliced tomatoes and beef patty. Secure it with a wooden stick and place it in the lunch box.
- Place a handful of carrot sticks, mini baby cucumbers, a whole white-flesh peach, some yoghurt, and water in another lunchbox compartment.
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