Episode 10: DRUM presents Siba cooking with Rebecca Malope

By Drum Digital
28 October 2011

Rebecca doesn’t usually have starters so we are making something to complement her main dish


Preparation time: 5 min

Cooking time: 40 min

You will need

500 ml (2 cups) water

5 ml (1 tsp) salt

250 ml (1 cup) mealie meal

250 ml (1 cup) corn kernels

125 ml grated cheddar cheese

60 ml (¼ cup) freshly chopped parsley


1. In a small saucepan, bring the water and add the mealie meal and close the lid without stirring. Cook for 8


2. Stir with a wooden spoon until combined. Reduce the heat and simmer for 15 to 20 minutes until cooked.

3. Add the corn kernels and stir in the cheese and parsley (if using). Enjoy as a staple for your dish.


Preparation time: 5 min

Cooking time: 30 -40 min

You will need

500 g cleaned chicken feet, cleaned and thick skin removed

Seasoned flour

45 ml (3 tbsp) oil

1 onion, finely chopped,

1 each green, red and yellow pepper, chopped

10 ml (2 tsp) chicken spice

5 ml (1 tsp) chakalaka spice

5 ml (1 tsp) veggie sprinkle

1-2 red chillies, chopped

500 ml (2 cups) chicken stock


1. Dust the cleaned feet and flour and set aside. Heat the oil over medium heat in a large frying pan and fry the cleaned feet into for 3 to 5 minutes slightly soft.

2. Add the onions and peppers with the spices and sauté well for 2 minutes until slightly soft. Add the chillies and pour in the chicken stock.

3. Reduce the heat and simmer for 20 to 30 minutes until cooked and the gravy has thickened. Remove from heat and serve with prepared pap and spinach.


Musician, TV presenter and gospel star, Rebecca Malope enjoys ice-cream, dried fruits and nuts. So we made her this great and delicious nutty and chocolate ice-cream that is great for served on its own.

Preparation time: 5 min

Cooking time: NONE

You will need

500 ml (2 cups) vanilla ice-cream

80 ml (? cup) cranberries, chopped

80 ml (? cup) macadamia nuts, roughly chopped

80 ml (? cup) dark chocolate, broken into pieces

80 ml (? cup) pecan nuts, roughly chopped

125 ml (½ cup) cherries, chopped (not glace – the ones with the stems) plus extra for garnishing

Mint leaves to garnish


1. Mix the ice-cream with the rest of the ingredients expect for the mint until well combined. Place the ice-cream mix in an ice cream tub and freeze until firm – preferable overnight.

2. Scoop into balls with a spoon and serve 2 scoops per serving. Garnish with extra cherries with stems and mint leaves on top and enjoy.

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