Episode 3: DRUM presents Siba cooking with Dorah Sitole



Preparation time: 10 min

Cooking time: 15 min

Serves 4-6


Paratha bread

500 ml (2 cups) whole wheat flour plus extra for dusting

Pinch of salt

125 ml (½ cup) melted butter

Enough cold water to form a dough


500 ml (2 cups) canned chick peas

3-4 cloves of garlic, finely chopped

2 ml (½ tsp) sea salt

80 ml (? cup) tahini (sesame seed paste)

60 ml (4 tbsp) fresh lemon juice

30 m (2 tbsp) mustard dressing

60 ml (4 tbsp) chick pea liquid

30 ml (2 tbsp) olive oil

About 5 ml (1 tsp) hot sauce


1. Paratha bread

Sift the flour and salt together in a large mixing bowl.

Add the melted butter and rub it into the flour until it resembles coarse crumbs.

Gently knead together, adding enough cold water to form a soft dough.

Cover with cling wrap and rest for 30 minutes.

Divide the dough into 10 equal sized pieces and roll into small balls.

Roll our each ball out on a floured surface to make a 10 cm circle and brush with oil.

Heat the heavy based saucepan and add a little oil.

Cook the rolled out parathas on both sides until golden.

Keep each paratha in a warm place while continuing with the rest.

2. Hummus

Drain the chickpeas from the can and reserve some of the liquid.

Throw the chickpeas into a sieve and rinse with cold water.

Place the garlic, chickpeas, salt and tahini in the food processor and blend into a smooth paste.

Add the lemon juice, chickpea liquid, mustard dressing and olive oil, and blend again.

Add the hot sauce and blend until the mixture is light airy.

Transfer onto serving bowls and chill until needed.

Serve with the whole wheat snack.


Laksa, a seafood soup, hails from Southeast Asia. The name, “ten thousand”, refers to the many ingredients. There are thousands of variations of this fragrant soup which can be made with seafood or chicken. This recipe is quick and easy and the result is very tasty!

Preparation time: 15 min

Cooking time: 15 min

Serves 4-6


30 ml (2 tbsp) sesame or olive oil

15 ml (1 tbsp) grated fresh ginger

2 large cloves of garlic, crushed

1-2 red chili, chopped

2 lemongrass stems (hard outer layers removed), finely chopped

60 ml (¼ cup) finely chopped fresh coriander

Freshly ground black pepper

1 L (4 cups) chicken stock

200 g frozen mussels, shells removed

100 g frozen calamari rings

100 g cleaned and shelled prawns

10 g (1 can) coconut milk or cream

10 ml (2 tbsp) fish sauce

10 ml (2 tbsp) sesame oil

375 ml (1 ½ cups) cooked thin egg noodles

Fresh coriander to garnish


Heat the oil in a large saucepan and fry the ginger, garlic, chili, lemongrass and coriander for a few minutes.

Season with freshly ground black pepper.

Add the stock and coconut milk or cream and bring to the boil.

Reduce the heat and simmer for 5 to 10 minutes.

Add the mussels, prawns and calamari to the coconut and stock mixture and cook for 5 minutes until the seafood mix is cooked.

Add the cooked noodles and then season with fish sauce and sesame oil for flavour.

Add some more freshly ground pepper, if needed.

Ladle the soup into soup bowls and garnish with coriander and serve.


Preparation time: 10 min

Chilling time: 2-3 hours or overnight

Cooking time: none

Serves 6 or more


125 g – 250 g sponge fingers

180 ml (¾ cup) strong black coffee, cooled

3 egg yolks

100 ml (? cup + 4 tsp) castor sugar

30 ml (3 tbsp) rum or Amarula (optional)

250 g tub mascarpone cheese

230 g tub plain cream cheese

100 g (1 slab) mint dark chocolate

Top with

Chocolate whispers

Cocoa powder

Mint to garnish


Dip the sponge fingers in the coffee on both sides and layer in a lightly greases baking pan.

In a mixing bowl, whisk together the egg yolks and castor sugar until pale and thick.

Mix in the brandy, the mascarpone and cream cheese, mixing until combined.

Spread a layer of the cheese mixture on top of the sponge biscuits, then the top with another layer sponge fingers and off with another layer of the cheese mixture.

Grate over the chocolate, scatter some chocolate whispers on top and dust with a thick layer of cocoa powder. Chill in the fridge for overnight.

Sprinkle with grated chocolate and garnish with mint.

Tip Use cream cheese or creamed cottage cheese instead of mascarpone cheese as these are less expensive. However, if you use these the desert must be chilled in the fridge overnight.

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