In African culture, food and meals are an important time of the day to sit down, enjoy and spend time together with the family. We at Sibuya embody this – and make the most of every meal time, whether it be a braai-dinner or a South African themed lunch buffet.

Lisette Ovens, our Camp manager, has shared one of her famous recipes with us so that you can bring a little bit of Africa into your home.

Roast Butternut & Chick Pea Salad

With Sun Dried Tomato Dressing

Serves 6 Ingredients

400g Butternut, cut into large cubes 2Sml Olive Oil

1 Can chick Pea

30 ml Coriander or fresh mint, chopped Method

  • Toss butternut in a little olive oil & roast @ 180 degrees for 30 minutes until tender & lightly caramelised
  • Allow to cool
  • Rinse & drain chickpeas
  • Place butternut & chick peas in a bowl & toss with dressing
  • Arrange on a serving platter & garnish with sprigs of fresh coriander or mint


125mI Sun-Dried tomatoes 15ml Balsamic vinegar 62.5mI Red wine vinegar

3 Cloves garlic 125mI Olive oil Smt Brown sugar

Herb & salt & freshly ground pepper

  • Soak sundried tomatoes in a little boiling water & balsamic vinegar to soften & hydrate the tomatoes
  • Place all dressing ingredients in a food processor & combine
  • Don’t over process as the texture must remain chunky
  • Check seasoning & adjust if necessary