Siba’s Table … our own celebrity chef on Food Network

I was fortunate enough to be amongst a group of lifestyle/arts & culture writers to be invited to Buitengeluk in the Broadacres Centre to meet celebrity chef, Siba Mtongana, on Wednesday 4 September 2013. Her show, Siba’s Table, a series for Food Network (DStv Channel 175) will air throughout Africa, Europe, Middle East and the UK.

Siba at the launch

Siba at the launch

We arrive at the venue on a perfect late winter/early spring day, warm but not hot, to be greeted with cocktails designed by Siba herself! Here’s the recipe if you want to try one at home. We drank ours before we thought to photograph them.

Preparation time: 5 minutes
Serves: 4
 
Ingredients:
 
For the juice
300ml pomegranate juice
300ml apple juice
300ml orange juice
300ml carrot juice
¼ celery stick, grated
15-20 cm piece ginger, grated
 
To serve
Vodka
Orange slices
2 inch celery sticks (the ones in our drinks were about 15cm and we could stir the drink with them)
Mint leaves
Crushed ice
 
Method
Place all juice ingredients into a jug and mix well to combine.
Place crushed ice into 4 glasses and pour a shot of vodka into each.
Wrap an orange slice round each celery stick and place in the glass together with a few mint leaves.
Top with juice and serve.

Too many of those and one might be in trouble if one goes back to the office or drives!

Siba, originally from the Eastern Cape, is now living with her husband and their year old son, Lonwabo, in Cape Town. Lonwabo makes his appearances in the series and steals the show for cute factor alone. The Siba’s Table series, thirty minute shows, portray Siba as the woman next door. She adds to this image by sharing how blessed she, a born-again Christian, feels to be able to do this show – after all, she points out, there are many other people who work as hard as she does. Perhaps so, but her bubbly, unassuming and charismatic style as she creates and serves a range of dishes for her family and friends is that alluring mix of “I can also do that!” and “Wow!”

Siba draws on her entire history, from her childhood through to her professional knowledge of food, food preparation and presentation. The wonderful thing about Siba’s Table is that it is uniquely contemporary urban African without trying to be authentically anything but who and what Siba is. Her show is airing in many lands, but it is here that she can crack a joke about “Chakalaka not being a dance” without having to explain exactly what chakalaka really is.

Siba tells us that she wants to be known as the Queen of Convenience and I love that she pulls a packet of corn out of the freezer rather than starting with some fresh corn and lightly salted boiling water. I can see myself taking a packet of corn out of the freezer, but boiled mielies are for butter and salt and a lazy meal at home. I will never strip the cobs and create a dish out of the kernels.

So on to the potjiekos prepared to Siba’s recipe which we had for lunch.

Siba's potjiekos recipe

Siba’s potjiekos recipe

Preparation time 15 min
Cooking time 2hrs 20 min
Serves 4

600g lamb neck chops
60g plain flour
2 tsp ground cumin
2 tsp smoked paprika
2 tsp ground coriander
2 tsp garlic and rosemary dry seasoning mix
30 ml (2 tablespoons) canola oil
2 onions, halved and sliced
2 celery sticks, sliced
4 garlic cloves, chopped
1 large green pepper, cored and diced
2 tsp (heaped) tomato paste
400g canned chopped tomatoes
800ml chicken stock, to cover
salt and pepper
8 baby carrots, washed but left whole
6 baby potatoes, halved

To Serve -
Crusty white bread
Parsley

Method
1.In a large bowl mix together the flour, spices and rosemary seasoning.
2.Mix the lamb neck with the flour and spices to coat then set aside.
3.Heat the canola oil in a potjie pot over medium hot coals and add the lamb and brown the meat for 4 minutes.
4.Add the onion, celery, half the garlic and green pepper and sauté for 5 minutes.
5.Add any of the remaining seasoned flour from the meat and cook out for a minute – this will help thicken the stew.
6.Stir in the tomato paste and canned tomatoes.
7.Pour in the stock and season with salt and pepper.
8.Simmer for 2 hours stirring every 20 to 30 minutes and replenishing with water if needed, until the meat is tender.
9.Throughout the cooking time check heat is not too high and adjust as necessary by dispersing the coals to lower the heat.
10.Add the potatoes, carrots and the rest of the garlic and cook for a further 20 minutes until the veggies are cooked but still firm.

It was delicious and I ate every morsel, but the heavy tomato flavour reminded me that this was basically a tomato bredie.

Fans who already know her from her Cooking with Siba series on M-Net may know that Siba has a degree in Food and Consumer sciences and that she has won numerous awards for food journalism and her contribution to the South African food arena. However academically and professionally accomplished Siba may be, it is her down to earth basic style and bubbly personality that attracts me to her and makes me want to watch her show. She is, to loosely paraphrase a hair dye commercial, one of us, but better!

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About moirads

Multi-skilled, trained theologian (Christian), administrator and journalist, I conduct weddings, funerals and facilitate spiritual growth workshops. Theatre, music, dance and visual arts are my passions. I have been making my musical musings, theatre talks and dance dialogues public since February 1999 when I acquired access to the internet. Books are another passion, and I have a particular interest in South African ecology and history. I have been interested in first aid and health 'forever' because my mother was a highly qualified nurse and my father was a safety officer. I did a first aid course, a fire fighting course and then an advanced first aid course and I loved them.
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11 Responses to Siba’s Table … our own celebrity chef on Food Network

  1. DJ says:

    Hey Siba u really inspired me this season my whole Christmas lunch was based on ur cooking…not as gr8 as u, but was complimented thanks for that haven’t stopped watching ur show and won’t. Love the Food network show, but ur my best.

  2. sanae kiunsi says:

    siba i like a lot of your cooking recipes the juices and the meals are sibalicious! i am your fane from Tanzania

  3. hikmet from tr says:

    please please please can anyone tell me the sweet theme music’s name?
    it’s really nice african rythm

  4. Sylvia says:

    Just stated watching your programme, brilliant I’m from England wish we’d got a BBQ place like yours here. Made your chakalaka yum

  5. Sylvia Ritchie says:

    Just started watching your programme, brilliant. I’m from England and wish we’d got a BBQ place like yours here. Made yor chakalaka very tasty thank you

  6. phumelele says:

    siba u rock u make cooking so smple

  7. mpho koaho says:

    Hi Siba am a lady from Soweto who loves cooking , i love your show and you as well. such a God sender to some of us.

  8. Pingback: musical table

  9. Pontsho Sello from Rustenburg,Nirth West says:

    Hi Siba i like cooking abd since i watch your show can’t stop the love of pots/cooking.Keep it up.

  10. Sheila Beaman says:

    Love Your Show….Your Family Is Beautiful…..Esp. The Baby….Looking for the Cheesecake Recipe…Have to find out what Gammon is. (Smile)

  11. elriese says:

    Im not so keen about cooking but sins i start whatcing your show i love to try stuff now cause you make it look so easy and i love the fact that you use local spices and other things that we know in south africa

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