Episode 8: DRUM presents Siba cooking with Howza

By Drum Digital
12 October 2011


Preparation time: 5 min

Cooking time: 20 min

Serves: 6 and more


4 skinned chicken thighs or breasts, deboned

3 ml (heaped ½ tsp) sea salt

3 ml (heaped ½ tsp) black pepper

4 cloves garlic, crushed

30 ml (2 tbsp) fresh ginger, finely grated

250 ml (1 cup) Greek or plain yogurt

30 ml (2 tbsp) oil

Serve with

125 ml (½ cup) rosa tomatoes,

200 g mixed herbed salad leaves

500 ml (2 cups) cooked samp

Dressing of your choice


Season the chicken with salt and pepper. Mix the garlic, ginger and the yoghurt together. Add the seasoned chicken to the mixture and marinade for 15 to 30 minutes or more.

Heat the oil in a large saucepan and cook the chicken in batches until it’s lightly golden. Continue until all the chicken is cooked. Set aside to cool slightly.

Mix the tomatoes, salad leaves, and samp together. Add the cooked chicken and toss with the salad.

Serve with a dressing of your choice and enjoy for lunch.


Preparation time: 10 min

Cooking time: 30 min


30 ml (2 tbsp) oil

3 cloves garlic, crushed

2 celery sticks, finely sliced

500 ml (2 cups) extra lean mince

Salt and freshly ground black pepper

10 ml (2 tsp) veggie sprinkle

410 g (1 tin) canned tomatoes

375 ml (1 ½ cups) chicken stock

60 ml (4 tbsp) fresh thyme, finely chopped

1 large oval or round fresh low GI bread

60 ml (4 tbsp) grated white cheese like tussers


Heat the oil and sauté the garlic and onion for 2 minutes until soft. Add the celery sticks and the mince and stir continuously until the mince is no longer pink.

Season with salt and pepper and veggie sprinkle. Add the tomato paste, and canned tomatoes.

Pour in the chicken stock, cover with the lid on, reduce the heat and simmer for 20 minutes until the mince is done.

Add the thyme and adjust seasoning if necessary.

Cut a deep hollow in the low GI bread, add the filling and spread the cheese over it. The heat from the mince will melt the cheese.

Wipe off the fat layer on top caused by the melted cheese before serving. Garnish with more thyme or parsley if desired and serve while still warm.


Preparation time: 10 min

Cooking time: 30 min


375 ml (1 ½ cups) cake flour

10 ml (2 tsp) baking powder

3 ml (heaped ½ tsp) bicarbonate of soda

Pinch of salt

250 ml (1 cup) oat bran

1 red apple, grated

2 bananas, finely diced or mashed

125 ml (½ cup) raisins and cranberries, soaked in hot water

60 ml (4 tbsp) soft margarine

1 egg, beaten

250 ml (1 cup) fat free milk

250 ml low fat evaporated milk


Preheat the oven at 180 C and lightly grease the muffin pan with butter or margarine. In a large mixing bowl, sift the cake flour, baking powder, bicarbonate of soda and salt together.

Add the oat bran, grated apple and the diced or mashed banana and drained raisins and cranberries.

Mix the margarine with the egg, milk and evaporated milk in a jug until combined.

Add the liquid mix to the dry ingredients and combine, but make sure that you don’t over-mix.

Divide the mixture into the prepared muffin pan and bake in the oven for about 20 minutes until done.

Cool slightly once done and serve with sugar free jam and low fat cheese.

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