She needs no introduction – from bestselling cookbooks to international awards, Siba Mtongana has made her mark with culinary delights that fill the stomach and soul. And she’s got more up her sleeve, says Editor Chad January. 

It’s magic. When she thinks back to her days in the kitchen with her mom cooking up a storm without the aid of recipe books, measurements and precise ingredients, there’s no better way to describe it. 

Her mom, fondly known as Mthobo wo Lwazi (which translates to ‘well of wisdom’), was full of all those things. She just threw in a little bit of that, some of this and it always tasted scrumptious. This is the woman who became her culinary hero as a child. 

But little Siba was always curious about the how. What gave the food texture and taste? And with those sessions, a foodie – to put it mildly – was created. 

A moment in time 

“Good morning,” Siba Mtongana sings as she struts onto set, her radiant smile lighting up the entire studio. To watch Siba in action is quite something – it’s in the way she can laugh at herself, pulling a funny face, or the fact that any time one of us started singing Beyoncé on set, she’d break into a choreographed dance, straight from the music video. This is a woman who knows how to be loved by a crowd. She immediately endears herself to the entire crew. But how could she not? It’s not just our crew who are enamoured, but the entire country. 

Siba’s journey to culinary success started way back, shored up by family foodie traditions and an innate love of food. Her mother Noliza Mnwana made it look so easy. Some of Siba’s fondest memories are of being seated at the kitchen table at home, watching her mother craft delicious traditional meals for the family right in front of her eyes. “My mother’s kitchen was not very big, quite homey and the backdoor led out down the steps into our beautiful back yard. The kitchen itself was quite well equipped, from blenders to non-stick pans as well as the usual traditional equipment you’d find in any black household. Having a blender was a status symbol,” Siba laughed, “as at that time, most households didn’t have those items yet. There was very little measuring when it came to quantities of ingredients, and there was no meticulous recipe step-by-step as most cooking was drawn from my mother’s experience,” she says.

When it came to the way her mother did things in the kitchen – like all the generations before her – cooking was always about feeling. With each mouthful, she captured Siba’s heart and her curiosity – and the need to delve deeper into the making of food grew with every plate. 

The making of a culinary star 

Today, the name Siba Mtongana is synonymous – both locally and internationally – with culinary greatness and the South African food scene. But this multi-hyphenate world renowned chef, cookbook author, restaurateur and business mogul is more than just the sum of her foodie parts – she is also a mother to four children, Lonwabo, Linamandla, Buhle (also known as sister boss) and Nthando, and a wife to Brian. In short, she’s living her dream.  

It was not an easy task for Siba to convince her parents Mncedisi and Noliza Mnwana that she wanted to pursue a career in food. At the time, celebrity chefs and TV cooking stars had not piqued local interest yet, so it was difficult for her parents to imagine a successful career in the food industry for a black woman in South Africa.  

Siba’s mother was convinced that although her daughter possessed the passion and love for food, she would still end up cooking for a “madam” in a suburban kitchen somewhere, with no room to create and inspire others. With this in mind, Siba knew that it was important that she studied, so that there would be a substantial professional backing to her dream. She got her degree in Food and Consumer Studies at CPUT in 2003 where she majored in Food Science and Nutrition. 

It was around this time that she also met her now-husband, Brian – her biggest supporter, and sometimes toughest critic. “Brian and I met just before I started studying, at the tender age of 17, and we started dating exactly a day after my 18th birthday,” Siba recalls. Her parents might have made them wait seven years to get married, but the pair are now an unbreakable unit. “My achievements are his achievements, as we’re a team, a partnership, and an empire,” she says. “I am grateful to my parents for making Brian wait until my studies had been completed before getting married, as it solidified my educational backing to get the foodie career I currently have.” 

A seat at the table 

While working at Drum magazine as food editor, recipe developer and food stylist, Siba embarked on this road to food fame with nothing but hope and a stash of lip-smacking recipes to share. This magazine position ignited the fire to inspire but it was the TV channel, Food Network, that allowed Siba the opportunity to be welcomed into our homes, hearts and kitchens with her own cooking show – Siba’s Table. 

The show transcended continent borders including around 60 million homes in the USA alone. Viewers adored her bubbly personality, her gorgeous smile and the way she could add a Sibalicious twist to any classic dish, elevating it in a way that is now her signature style. 

From page to screen to page 

With all the love and accolades pouring in from her cooking show, the loyal Siba fan base were hungry for more. Enter her first cookbook – Welcome to My Table. “What really pushed me towards this goal was an email from a mother of a nine-year old girl from the USA which I received in November 2014,” she tells us. “Her daughter had requested a copy of my cookbook as her Christmas gift but she could not find one – as one did not exist yet.” Siba and her team made the decision right there and then, that although this might be a daunting task, a cookbook was something that the followers were ready for, and they had to satisfy the craving. This book became an instant bestseller, winning Siba two prestigious awards at the Gourmand World Cookbook Awards in 2017. The best part? “A year after my book was published, I was able to meet the little girl and deliver her a signed copy in person. It was such an incredible moment for me.” 

An accolade worth mentioning is that Siba was contacted by Harvard Business School to become a case study in its MBA (Master in Business Administration) programme, where she shared her recipe for success. “Now, my case study is being taught as part of the curriculum, inspiring the lives of many and gives me a great sense of joy to have represented my country in this manner,” she muses. 

Siba was also the first-ever South African to have won the Special Award of the Jury for the legacy that her book leaves and the pop culture impact it has among us as South Africans. Her second book, Let’s Cook, was a completely different affair – geared towards kids and teens. Her narrative through food had changed ever so slightly since she became a mom of a “squad”, as she likes to call them.

It tastes like home 

“There’s something more meaningful and gratifying about the meals I prepare now, as they’re going to nourish my family and shape young palates, who will hopefully make smart food decisions as adults, deepening my connection with them,” she says.

Cooking with your little ones is something Siba encourages all parents and guardians to do. “It’s not always easy to do and our schedules do not always allow, but it can become very precious bonding time that they will cherish as they grow older. Any mother can attest to the fact that kids are generally picky eaters and it is a daunting task to encourage their culinary curiosity and instil a good relationship with food for their growing bodies. Now try being a foodie mogul and mom of four equally demanding young palates!” 

“I’ve always been a firm believer of one family, one meal. I know that each of my kids have their own tastes and preferences, but when it comes to dinner time, the squad needs to break bread together,” she says. 

Siba admits that her children are more willing to step out of their foodie comfort zone than she was when it comes to flavours and textures, as her family only cooked simple, traditional meals. “Lonwabo has become my ‘deputy chef’ in the kitchen as he’s my right hand when it comes to cooking. I rely on Buhle – my ‘food critic’ – to inspire the others to try new things as she’s quite an adventurous eater.” 

In this way, Buhle is the kind of sister who influences the taste buds of the rest of the squad. “I’m thankful that my career and our travels as a family have refined their palates from a very young age. This makes me confident in knowing that when they’re older, they’ll have a healthy relationship with food which is so important.” 

So what’s next for this Culinary Queen? We’ll let you in on a little secret: she’ll be gracing our TV screens again sooner than you think! And this is something that’s sure to make all Siba fans happy!  

Words by: Chad January
Photographs: Zhann Solomons 

The post A Moment in Time With Siba Mtongana appeared first on MyKitchen.

This fascinating foodie is living proof that the past doesn’t define you, and that it’s what you make of the future that matters. Learn more about Chad’s inspiring story, what keeps him grounded, and his adoration for food.

Chad Milne was born and raised in Woodstock, Cape Town and has been in the cooking industry for ‘a wonderful 20 years’, as he describes it. Those who are lucky enough to know him will know that he has a passionate personality and wears his heart on his sleeve. ‘I say it how it is. I love engaging with just about anybody and putting a smile on everyone’s face,’ he says. It’s hard to fathom that this inspiring chef was once caught in the grip of drugs.

Peaks and troughs

Chad’s childhood had set the tone for the years to come. His father was an abusive gangster involved with drugs, and his mom a single parent who worked long hours. ‘I had a tough time dealing with the emotions of neglect and lack of communication. I was considered to be undisciplined and was sent to boarding school when I was nine years old.’

This was also the age at which Chad got involved with mandrax, which escalated his drug usage. One of his first attempts to escape the hold that drugs had on him was at the age of 21, when he went to rehab for six months. After marrying his beloved wife, Salwa, he continued to try all lifelines of support for drug addiction. ‘I eventually got arrested for armed robbery and was sent to Goodwood correctional centre. I got my first visit from my wife, Salwa, and I will never forget the moment I saw her and said: ‘This is it, I’m done! I am making the change for good.’

Today, Chad is going on 13 years sober, and he continues to work towards self-transformation. ‘My wife and I made a decision a few months ago to start a course called Thinking Into Results by Proctor Gallagher Institute. Our consultant, and now very good friend, Connie Anne, has facilitated us through these changes,’ he shares. ‘I have learnt I can change and transform my mindset, and this will change my life and how I want it to be.’

He wants to encourage others to believe it’s never too late to change and make a success out of your life. `There is a beautiful quote by Steve Bow that reads, “God’s greatest gift to us is more talent and ability than we’ll ever hope to use in our lifetime. Our gift to God is to develop as much of that talent and ability as we can in this lifetime”.

For the love of family and food

Chad had no idea that food would one day become one of his biggest passions. ‘The funny thing is, I don’t believe you go and find your purpose – it finds you.’ he says. He dropped out of high school and had no idea what he wanted to pursue. His mom suggested that he work on crew ships as a chef as a starting point. ‘Mom found a chef school for me to attend. At that time it was STCW Granger Bay, Cape Town. I completely surprised myself and made the top three in a class of 25. Little did I know how this would alter my life in such a massive way!’

Fast forward to today, and Chad is the proud owner of S.A.Y Catering, which he opened in 2016. ‘I wanted more than just working for a boss. I had my daughter and had already lost so much time away from her, trading family time for money. So I started my part-time “chefneur” journey.’

His love for his family is wonderful to see, and he describes them as his turning point that helped him to get where he is today. `My wife has given me consistent love and support. Clearly, she saw the diamond in the rough.’ he says lovingly. ‘And then there is my daughter and son. For me, the ultimate thing is knowing you have these angels watching your every move. I want to show them you can continuously strive for greatness.’

Quick questions

Complete the sentence: in 10 years, Chad will…

…have a successful food truck franchise and will continue spreading the knowledge of Thinking Into Results to the youth in schools all across in Africa.

What, would you say, is your key to success?

You need to have a goal as a plan – without a defined goal, it cannot be fruitful.

What are your favourite dishes to make?

I love cooking, no matter what, but I will say Asian, Vietnamese Street food, such as spicy chicken wings, and poke bowls. I love food with depth of flavour and character. Home-cooked meals that feed a multitude of people is my kind of vibe.

Is there anything you don’t enjoy cooking?

Absolutely not! I don’t care what I cook … food is my life.

Who do you look up to in the industry?

I have had the pleasure of working with great chefs but if I have to laser them down, I would say Marco Pierre White, Gordon Ramsay and Guy Fieri.

What is your earliest food memory?

Wow, it was definitely when I was on holiday in Edmonton in Alberta, Canada. I sat by the table and smelt fresh toasted bagels that were served with a cream cheese and strawberry jam. I later made my way to the pantry. As I walked in, heaven awaited me – I saw jars of all types of nuts, sweets, cookies, pastas, jams, cheese, biscuits from floor to ceiling … I was blown away!

Butternut Burger

Serves 4

Ingredients

Butternut 2

Chicken breasts 4

Sprig thyme 1

Sprig rosemary 1

Onions 2

Buttermilk 1 cup

Panko crumbs 1 cup

Olive oil / normal cooking oil 1 L

Punnet mushrooms 1/2

Sprig coriander 1

Crushed garlic 2 tsp

Butter 100 g

All purpose flour 12 cups

Full-cream milk 750 ml

Pinch of salt

Pinch of Black pepper

Slices cheese 4

BBQ spice Chicken spice

Method

1. Preheat oven to 180°C.
2. 2. Wash off butternut and cut into 6/8 mm rings, leaving the ends with the seeds in. (You will not use this).
3. 3. Lightly grease the oven tray, oil the rings and scatter with some seasoning. Place on the oven tray and bake on grill for 45 minutes or until soft, turning occasionally.

For the chicken

Clean and score chicken breast, then drizzle with oil and season. Finely chop the thyme and rosemary and massage gently into the chicken. Pan fry for 3-4 min, until cooked and juicy.

For the onion rings

1. Cut the onions into thick rings, pour buttermilk into a bowl with seasoning.
2. In another bowl, add the bread-crumbs. Dredge the onion rings in buttermilk before coating with breadcrumbs. Repeat this 2 times until you get a nice thick layer over onions. Set aside. Place oil in a pot on moderate heat and fry the onion rings until golden brown and crisp. Set aside on paper towel.
3. Add a few drops of the oil to a heated pan.
4. Finely chop the mushrooms coriander, onion and teaspoon garlic with some seasoning. Fry until brown.

For the white sauce

1. Place a small pot on medium heat, add the butter. Once melted, take off heat and add 750 ml of flour and stir into the butter. This should give you a crumble consistency. Place back on heat and add the milk. Depending on how much sauce you want – you might have to add a full litre of milk. 2
2. Stir in until smooth. Add the salt, pepper and other spices for seasoning, then add the fried mushroom mix and let simmer for 2 min. Adding the cheese is optional. Now that all your elements are ready, it’s time to assemble.

To assemble

1. Place a butternut ring as your base, then your chicken fillet and a slice of cheese on top of it. Pour the creamy white sauce over it and place the other butternut ring on top. Finish it off with a golden onion ring and enjoy!

For the substitutions

1. A vegetarian option: Portobello mushroom
2. Other protein options: Beef patty or fish
3. Low-fat milk for white sauce
4. Any cheese slice of your choice

WORDS: Bianca Muller

PHOTOGRAPHY: Courtesy Images

ALSO READ: How to make the perfect charcuterie board

The post Chad Milne’s delicious butternut burger recipe appeared first on MyKitchen.

Ah, Valentine’s Day. You either love the romance, gifting and chocolates, or you absolutely despise the day. One thing’s for sure, no matter how you feel, there’s bound to be food involved! While you may not be the lovey-dovey type, there are still plenty of date ideas and all they take is some fresh ingredients and some time in the kitchen!

By Taryn Wilson

1. WINE & DINE

Heading out to fine establishment to enjoy a romantic meal with your other half may seem cliché but will still hold plenty of enjoyment (especially if the food is good). This route is slightly more extravagant, so you may want to add something small to give the date a personal touch. Make your own dessert to enjoy together at home after your meal for a sweet and intimate moment. Home-made Turkish delight will never fail!

2. PIZZA PICNIC

For something more casual, you can go for a simple treat with a scenic view. Enjoying a hot cheesy pizza on a rooftop or hill may be you and your partner’s preferred choice of ‘wining and dining’. The relaxed and peaceful setting will put you at ease and let you enjoy each other’s company in a special way. Also, did we mention that making your own pizza is amazing? There’s nothing like this ham, fig and Brie pizza.

3. A THEMED EVENING 

Forget the hearts and boxes of chocolates, be creative with dinner and opt for themed foods representing a common interest between you and your partner. You may both love superheroes and comics, or have a wicked taste for Halloween. Decorate your home and prep the meals in advance for a special and fun surprise. Not sure where to start? Try this Halloween-themed 3-course treat!

4. COOKING CLASS

Not only is it an indulgent time, but taking a cooking class with your other half is a fun and unique activity that you’ll both benefit from. The options are also endless – from sushi, decadent chocolate desserts and traditional African meals to wine-making, Asian cuisine and local treats with flair, you’re bound to find something you’ll both enjoy!

5. BRAAI NATION

Maybe you’d both rather skip the fancy and creative ideas and settle for something simple and cosy – a good old-fashioned braai! Enjoy a few drinks by the fireplace and make your favourite chops with a side salad and some braaied mealies for a lekker time. We recommend these pork chops with bacon jam and Cheddar for a sweet finish.

Image: Unsplash

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Is there a budding gourmand you’d love to spoil? Treat them to one of these lovely options from our ultimate foodie gift guide this festive season.

1. Rosemary-infused salt grinder

2. Ice tea infuser (2 L)

3. Jamie Oliver pestle and mortar

4. Five-piece cocktail set

5. Large label-me canister

6. Grace Heirloom cereal bowl

7. Shaker with recipes

8. Whole: Bowl Food For Balance by Melissa Delport

9. 30-piece coffee capsule holder

Products available at @home and home.co.za. And don’t forget to visit our MyKitchen magazine shop by clicking here. Readers get an exclusive discount when buying online. Check out your latest issue of MyKitchen for your discount promo code!

The post MK’s ultimate foodie gift guide appeared first on MyKitchen.

The occupation of being a chef has been around for hundreds of years but has only become a more renowned and accepted profession in recent years, gaining considerably more respect. But this new-found recognition comes with great responsibilities, not only to clients and staff, but to food and the food industry itself. So what does it mean to be an ethical foodie, and what does that have to do with you?

By Taryn Wilson

EATING OUT

Where a chef chooses to source their produce and supplies will determine quality, quantity and ultimately the status of a restaurant. As we know from cooking at home, quality can become more costly, affecting business, and this is where the tough decisions begin.

When you eat out, it’s important that you choose a restaurant that makes you aware of the kinds of foods you will be consuming, making sure it falls within basic restaurant and food guidelines.

Chefs should be responsible for using sustainable options, whether it means supporting local farmers and businesses or larger environmentally-aware corporate agricultural businesses. What a restaurateur chooses will have a different impact on the prices that you pay for food. It is up to you to do your research and make sure you are eating out at establishments that provide the best environmental impact for your own budget.

Supporting local businesses creates more opportunities for the economy to grow, and a majority of our home-grown produce is of amazing quality (after all, we do ship plenty of it overseas).

COOKING AT HOME

Being an ethical food enthusiast relates as much to professional chefs as it does to cooking in your own kitchen. Everything we do impacts the planet, so we have put together some food-wise tips to take home to your own kitchen.

1. Try to source food from organic supermarkets or fresh food markets. You could even make it a fun weekend habit for the whole family.

2. Use sustainable cooking options such as solar panels to run your kitchen equipment. Start out with one or two appliances as this can be expensive at first, but will save you on your electricity bill in the long run.

3. Eat less meat. Vegetarian diets are affordable and sustainable, but don’t worry, we’re not saying you should stop eating meat completely. Processing and packaging red meat requires large amounts of water, so save that steak or lamb roast for a special occasion or when you want to treat yourself.

4. Create your own compost with leftover veggie and fruit waste. You can start by purchasing a kitchen compost pail (for inside) and food bucket (for outside). Move old food from the pail to the outside bucket once the pail is full. Dig it into your garden and reap the beautiful rewards!

Being an ethical foodie basically boils down to your own conscience and having a desire to create a better space, whether it be in your home or your work, or both. While the reasoning for becoming more sustainable may differ, it shouldn’t impact the efforts to get there.

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It’s official, you can add brandy to the list of foodie things South Africa does well. Three local brandies have been selected in a blind tasting among almost 600 other international spirits at the 7th Annual New York International Spirits Competition (NYISC).

The judges were clearly impressed with what SA has to offer. Van Ryn’s distillery in Stellenbosch claimed the South Africa 12-Year Brandy of the Year award for their 12 Year Old Distillers Reserve. Its older sibling, the Van Ryn’s 15 Year Old Fine Cask Reserve took the honour as South Africa 15-Year Brandy of the Year.

Distell brought home gold with their Oude Meester 18 Year Old Souverein, much to the delight of Distell brandy ambassador Nick Holdcroft: ‘This mature potstill brandy has lingering flavours reminiscent of almonds, with nuances of ginger and chocolate following through onto a warm, mouth-filling palate.’

But let’s get into some detail. Read the tasting profiles of our winners below and show your local pride by buying a bottle that’s perfect for you or for a loved one, since it is officially the festive season!

Van Ryn’s 12 Year Old Distillers Reserve

Colour: Lustrous, deep golden amber
Nose: A complex range of ripe and dried fruits; with dark berries, plums and dried apricot; and spicy aromas of vanilla, cinnamon and sweet tobacco.
Taste: A great concentration of aromas and flavours that meld wonderfully together while retaining a fine balance. Oak aromas are well-balanced, with mature notes of strong dried fruit that develop into hints of coffee.
Finish: Elegant with a controlled power. A soft velvety palate of dried fruit and coffee ends on a lingering, lasting note.
Serving suggestion: Best enjoyed neat, with ice or a dash of water.
Price: R660

Van Ryn’s 15 Year Old Fine Cask Reserve

Colour: Rich, burnished gold
Nose: A remarkable citrus and honey character together with fragrant tones of cigar box.
Taste: Chocolate and liqueur meld with oak to create an unforgettable full flavoured brandy with a voluptuous mouthfeel.
Finish: Full and complex, rounded and creamy with an opulent density.
Serving suggestion: Best enjoyed neat, with ice or a dash of water.
Price: R1 160

Oude Meester 18 Year Old Souverein

Colour: Auburn amber
Nose: Intriguing and deeply complex with layers of ginger, mocha coffee, strawberry jam and vanilla.
Taste: Lingering flavours reminiscent of almonds, with nuances of ginger and chocolate following through onto a warm, mouth-filling palate.
Serving suggestion: Neat or with a little ice.
Price: R1 200

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