Siba Mtongana Biography, Husband, Children, Cook Book
Siba Mtongana Biography
Siba Mtongana (Sibahle Mtongana) is a South African freelancer food blogger, celebrity chef born on 10th December 1984 in East London, South Africa. She is currently a judge on Chopped South Africa, alongside Jenny Morris and David van Staden. Mtongana is the first South African to have her own show on American TV. In 2017 she received The International Food Show gong at the Gourmand World Cookbook Awards for her self-published book, My Table.
She is the daughter of Noliza, a retired teacher and Mncedisi Mnwana,
a retired supervisor of a leather goods manufacturer. She is the
youngest in a family of six children.Her siblings are Cele Mnwana,
Noluyolo Mnwana, Linda Mnwana, Zanele Mzaca and Viwe Mnwana.
Siba Mtongana Career
Sibahle Mtongana (Siba) grew up in East London where her parents encouraged her to eat healthily (her mom was diabetic, so healthy food options were always a must in the household). She grew up loving to cook and whilst her mom made the breakfasts and lunches at home, Siba cooked the evening meal – meat, 3 veg and rice or samp and beans. So her start in the world of food was explored early on.
Siba Mtongana joined Cape Technikon to persue a degree in Food and Consumer Science. After completing her studies landed the plum role of Assistant Food Editor at Drum Magazine, eventually becoming Food Editor for the publication 2 years later.
In 2010 Siba Mtongana landed job to host TV series called ‘Cooking with Siba’ which aired on the Africa Channel. She used her own recipes for the show, her dishes offered traditional fare with an international twist so that audiences abroad could adapt the recipes in line with ingredients available in their countries.
Siba Mtongana began to host a new series called Siba’s Table, which is currently on our DSTV Food Network Channel (175). The series is recorded in the Cape and gives viewers an insight into her childhood by showcasing many of her family dishes…all of which come with Siba’s own little modern twists and changes, making them extra special and interesting. Siba writes the recipes herself, sources the ingredients, does all the prep and then films the most wonderful meals that South Africans have come to know and love – a braai with friends, a picnic on the beach, cocktails with mates, traditional Sunday lunch, etc.
In 2015, she launched ‘The Siba Co’, a multi-disciplinary business that focuses on everything food-related. Though Mtongana herself is the company’s first brand project, she plans to grow the business through food and homeware products, restaurants, a cooking academy and TV productions.Siba is currently also a judge on Chopped South Africa.
Siba Mtongana Recipe Book
Siba has a cookbook titled The Table, the book made history in 2016 as the best selling cookbook ever to be stocked by Woolworths SA. In 2017 she received The International Food Show gong at the Gourmand World Cookbook Awards for the book. Cookbook Fair reports that the prestigious awards were founded in 1995 and honour the best print or digital food and wine books, as well as food TV.
Siba Mtongana Husband
In 2010 Siba Mtongana married Brian Mtongana who is the head of design at Woolworths.
Siba Mtongana Children’s Names
Siba has three children two sons Lonwabo who was born in 2012 and Linamandla who was born in 2014 and one daughter Buhlebenkosi born in 2016.
Siba Mtongan NEWS
Siba Mtongana is Having a Baby Girl
After the Miss SA pageant on 27th May 2018 Siba posted a picture of
herself and her husband on her instagram page announcing that she is
pregnant with a baby girl. Excited to be expecting another girl, the
star tagged her post with “#GirlSquadGrowing” and
Replying to a congratulatory message on Twitter, Siba wrote: “Thank
you darling…We are thrilled. This is a huge blessing. A sister for
my daughter!! Precious moments.”
The celeb chef also referred to keeping her pregnancy under-wraps, as
“the best kept secret the last few months,” adding: “Consider having
kids as though you’re taxi driver. They hop on along the way but they
don’t change the direction u’re headed.Meaning life must not stop
becoz them. They just simply join the journey and enjoy the ride with
Siba Mtongana Interview
WHAT IS YOUR NAME?
Siba Mtongana: My full name is Sibahle Mtongana. Sibahle means “we are all beautiful”. People call me ‘Siba’.
WHERE IS HOME FOR YOU?
Siba Mtongana: I was born in South African born and raised in the Eastern Cape, but for almost 14 years I have made my home Cape Town.
WHO DO YOU WISH YOU COULD MEET FROM HISTORY AND WHY?
Siba Mtongana: Our former late president Nelson Mandela – an iconic figure in our
nation, who masterfully liberated and united us as a country at the same time.
IS THERE A COLOUR / SISTERHOOD MESSAGE / MOMENT THAT HAS RESONATED MOST WITH YOU PERSONALLY?
Siba Mtongana: I remember seeing a video played at Colour that showed Pastor Brian telling the story of a time when his daughter called him to ask if he could pick her up from school. He explained how he’d had to gently explain to his young daughter that Daddy was away in another country and so he couldn’t.
I imagine that building the Sisterhood and COLOUR movement would have required similar sacrifices from Pastor Bobbie, too. We are all now the beneficiaries of that sacrifice, which has reached the ends of the earth – even, in fact, to the very tip of Africa!
WHAT “FIELD” DO YOU FIND YOURSELF IN?
Siba Mtongana: I’m a celebrity chef, author and entrepreneur – the Founder of a company called “The Siba Co.” which specializes in “everything food”. I’ve published a cookbook called “My Table” which has become a South African bestseller. I also host a cooking show called ”Siba’s Table” in over 128 countries. In the US alone, it airs to over 60 million homes through “The Cooking Channel”.
WHAT’S THE “TOUGHEST STUFF” THAT YOU FACE?
Siba Mtongana: I guess it would be stereotypes – sexism and the occasional race- related issue – within the industry.
WHAT HAS BEEN YOUR “PATH” TO BEING FOUND IN THIS FIELD?
Siba Mtongana: After finishing my degree, I took on the role of Food Editor for the iconic weekly Drum magazine, which led to hosting my very first cooking show, “Cooking with Siba”. The show ended up winning a South African Film and Television Award, and I ended up with a show on the Food Network called “Siba’s Table”!
HOW DO YOU SEE YOURSELF AS “ON MISSION” IN YOUR FIELD?
Siba Mtongana: I absolutely consider my industry to be the “field” I am found in, and
a huge privilege to have such a massive reach through which I’m able to share my passion, skills and expertise. I want to show people that it’s possible to be a successful, influential person and a devoted Christian. My hope is that my life would be evidence that there is God in heaven who loves and cares for us deeply.
Celebrity Chef Siba Mtongana: She Eats, She Prays, She Loves Food and Travel
Siba Mtongana has been around the world via her palate. “One of the great things about food is that it can take you to all these different countries without you ever actually going there.
“I love South-East-Asian cooking, for example. The bold yet mellow flavors. The imperfect harmony that blends the sweet, the salty, the sour, and the dash of chili — and that it’s healthy, light and quick. Those are some of my core values when it comes to cooking.
“And I love Indian. We have a huge Indian pop in South Africa. At home, growing up, my mom used curry spices; Indian spices. It’s normal for me to use a mild curry powder in my cooking — so normal, I forget its Indian.
“And I love North African flavors, like Moroccan cooking; their spices and paste and the preserved lemon. And I love the Italian way of cooking.
“And Mexican food. We went to a Mexican restaurant in Cape Town yesterday.
“And we went to Portugal when I was launching Siba’s Table and it was amazing. I guess you can tell I just love food and I love cooking! I eat the different foods from the different countries and am inspired to them to create my one interpretations.”
Cape Town-based Siba Mtongana is the host of Siba’s Table. It debuted in South Africa on the Food Network channel in September 2013 and was an instant hit. It is now broadcast in over 90 countries in Europe, Middle East and Africa and the first season is currently being beamed to more than 60 million households via the Cooking Channel in the United States.
free-style cook. If you asked her, for instance, how much salt to put in, she’d say ‘just feel it with your hands.’
“That didn’t make sense, I thought. But whenever she felt I was asking too many questions, she’d say, ‘You will get the hang of it when you’re older.’ And she was right. The more you cook, the more you learn about it.”
Siba hasn’t traveled extensively — yet! “I’ve been to Zambia; and Kenya was wonderful. I’ve been to London, Dubai, Belgian and Portugal.
“I haven’t been to the US. But a tour is being planned.”
Are there any reasons she think travel is a good idea?
“Absolutely,” she says. “Travel opens your mind to things you’ve never thought of before. For instance, I had a new level or respect for Belgian waffles when I tasted them there. But the reasons go way beyond food. Travel makes you step right out of the box.”
And cooking? Why should people cook?
“I can’t imagine anyone not cooking. Cooking is an amazing thing. It binds you together as a family. I have good memories of my grandmother’s cooking that will last me a lifetime.”
She also believes in social responsibility and sharing with others. “I’d love to work with a big organization like the UN where I could help in the food and nutrition sphere. I think giving back is the core of what my mother instilled in us. It’s the spirt of ubuntu. If you’re given a big platform, you must do good beyond yourself.
Into the Future
“So in the future I want to have a foundation for young kids where education and nutrition are key. I’m till refining and clarifying the idea.”
Siba’s next star turn will be on stage at the Good Food and Wine Show in Durban later this month.
“I’ll be launching two dishes; a main dish of lamb chops stuffed with pesto and extra pine nuts and a salmon salad with very nice elements and a dressing. And people are always asking me how to make the perfect mash, so I will show them how.”