Amid the ongoing pressure of rising living costs on family budgets, many South Africans are finding thoughtful ways to stretch their food spending without sacrificing meal quality.
Several simple habits can help reduce food waste and increase the value of every unit of currency spent. These methods include freezing fresh vegetables before they spoil or buying bread in bulk during supermarket promotions.
Tomatoes often spoil faster than desired, especially during warmer periods. Instead of letting them soften in the refrigerator, ripe tomatoes should be grated, and the pulp poured into ice cube trays before freezing. Once frozen, the cubes can be transferred to a freezer-safe container or bag.
These frozen cubes are perfect for adding to soups, curries, pasta, and stews, also saving time on busy weeknights as some food preparation is already done.
Similarly, to extend the shelf life of garlic and ginger, it is recommended to freeze whole cloves and roots. Frozen garlic and ginger are easier to grate, and frozen ginger releases less juice when grated, making the cooking process less messy. They can be used directly from the freezer without prior thawing.
Fresh herbs often spoil before you manage to use the entire bunch. To prevent throwing away wilted coriander, it should be thoroughly washed and dried, and then, if desired, chopped and frozen in an airtight container or bag. Although frozen coriander may lose some crisp texture, it retains most of its flavor, making it suitable for soups, stews, sauces, and curries.
Bread is one of the easiest items to freeze, yet many overlook this budget-friendly trick. If a local supermarket runs a promotion on bread, buying a few extra loaves can save money over the month. After the bread has cooled (if freshly baked), it should be placed in the freezer. When needed, it is enough to take it out and let it thaw at room temperature; it remains surprisingly fresh and is great for toast or sandwiches.
There are other useful recommendations: freeze prepared leftovers in portions for quick lunches instead of ordering takeout. You can also chop and freeze ripe bananas before they become too soft—they are perfect for smoothies or banana bread. It is important to label frozen products with a date to use the oldest items first. Furthermore, planning meals based on available ingredients before going to the store can help save money. For best preservation, potatoes, onions, and garlic should be stored separately.
Keeping food in good condition does not require complicated tricks or expensive storage containers. It often comes down to changing a few daily habits that help reduce waste and maximize the use of food. Given the high prices in supermarkets, simple freezer-friendly methods such as preserving tomatoes, herbs, garlic, ginger, and bread can help households save money by ensuring ready-to-cook meals are available.
Despite expanded access to banking services, nearly half of South Africa's residents continue to keep their savings in cash at home, exposing themselves to risks of theft, fire, and lost opportunities. Experts point out that the main obstacles to using formal savings instruments remain issues of trust, accessibility, and established financial habits.
According to data from the FinScope South Africa survey by FinMark Trust and the World Bank Global Findex database, approximately 7.3 million adults in South Africa remain unbanked. Simultaneously, almost half of consumers prefer to keep their savings in cash, reflecting a combination of limited access, trust concerns, and ingrained saving behaviors, rather than just personal preference.
The key problem remains the threat to security. In South Africa between 2024 and 2025, about 1.5 million burglaries were registered (according to Stats SA, 2025), demonstrating the vulnerability of physical money outside official systems. Cash kept at home also risks damage from fire, flooding, or simply being lost, with no possibility of recovery.
In addition to physical threats, there are long-term financial consequences. Cash savings kept at home do not earn interest and are often spent more easily, reducing households' ability to build stable savings or withstand economic shocks in a constrained economy.
The continued reliance on cash savings indicates a deeper problem within the financial system itself—the need for savings solutions that are simultaneously flexible, accessible, and allow funds to be used immediately when needed. Where these needs are not met, informal methods continue to fill this niche.
Although keeping money at home is often driven by real concerns about access, trust, and control, it also puts people at risk and limits the potential growth of their funds. There is a need for formal savings instruments to better align with people's daily realities.
Banks offer various products that provide consumers with savings benefits, such as flexible access to funds without early withdrawal penalties and competitive interest rates that encourage long-term saving habits. However, the implementation of these solutions is uneven.
The company's main goal is to help South Africans change their attitude towards money and rethink its role in daily life. Therefore, the company continues to refine savings solutions that balance easy access to funds with the potential to grow savings over time, including the absence of monthly or service fees and immediate access to savings without penalties.
As more South Africans face these issues, a broader problem becomes evident: what is required for formal savings to feel as immediate, accessible, and secure as keeping money at home? Can formal savings tools completely replace informal, cash-based habits that dominate many communities?
As food prices continue to put pressure on family budgets, buying steaks, lamb chops, or even enough mince for the week is becoming increasingly difficult for many households.
However, there are affordable types of meat available. Although they may not cook as quickly as a steak or look as impressive in the butcher shop, they reward patience with rich flavour and hearty dishes that can easily feed the whole family. The secret lies in choosing the right cooking method.
Cheaper cuts are usually taken from muscles that work more intensely, meaning they have a higher content of connective tissue. When slow-braised, this tissue breaks down into gelatin, making the meat tender and creating deeply aromatic sauces.
Below are the best value-for-money options to add to your basket:
Lamb neck attracts less attention than ribs or leg, but many chefs consider it one of the tastiest cuts. It is perfect for stewed curries, stews, and traditional bredis, where the meat slowly softens, enriching the sauce with aromas. A little patience turns this humble cut into a dish worthy of a special family dinner.
Beef chuck is one of the most versatile and inexpensive options. It comes from the shoulder, giving it a lot of flavour, but it also requires long, gentle cooking. Instead of grilling like a steak, it should be cut into cubes for stews, casseroles, and potjies. It is also excellent for slow-cooked curries or for slicing into pieces for sandwiches and tacos after several hours in the oven or slow cooker. Adding red wine, beef broth, or tomatoes helps create a rich sauce, and onions, carrots, and potatoes turn it into a complete meal.
Beef brisket has become famous through American barbecue, but for a long time it was a favourite choice for economical family meals. This cut requires time, not high heat. It needs to be slow-roasted in the oven, braised in broth, or cooked over low coals until it is tender enough to be pulled apart with a fork. Brisket leftovers also freeze well and can be used the next day for pies, sandwiches, or pasta sauces.
Often overlooked, beef shin offers exceptional flavour thanks to the bone marrow running through the centre. Proper preparation requires several hours, but the result is a rich, silky ragout, perfect for cool evenings. The bone marrow melts into the sauce, giving it body without the need for expensive ingredients. Serve it with creamy mash, pap, or crusty bread to soak up every last drop.
Beef short ribs contain a lot of fat and connective tissue, making them ideal for stewing. Slow-cook them in broth, tomatoes, or even a thick onion sauce until the meat begins to pull away from the bone. They are great for Sunday lunches and are equally good with rice, polenta, or roasted vegetables.
Pork shoulder offers an excellent value for money and can feed several people for a small fraction of the cost of pork ribs. Slow roasting makes it so tender that it can be pulled apart with two forks. Simply season it with garlic, paprika, cumin, and black pepper for a cooked meat flavour, or keep the classic taste with rosemary and thyme for a Sunday lunch. Leftovers can be used throughout the week for toast, rolls, or fried rice.
Despite growing popularity, pork belly can still be an economical choice depending on where you buy it. When slow-cooked and then finished at a higher temperature, it develops a crispy crust while remaining tender inside. It pairs perfectly with roasted vegetables, noodles, or sticky Asian sauces.
One of the most common mistakes when working with cheaper cuts is trying to cook them too quickly. Lower temperatures and longer cooking times almost always yield better results. Whether you use a slow cooker, pressure cooker, oven, or heavy pot on the stove, gentle heat allows the connective tissue to break down naturally.
Searing the meat before adding liquid also noticeably improves the flavour, giving stews and casseroles a richer finish. Do not discard the rendered broth; these juices become the base for delicious, flavourful thick sauces. Marinating tougher cuts overnight using yogurt, buttermilk, vinegar, or citrus can help tenderize the meat and add extra flavour.
Cheaper cuts are ideal for dishes where the meat is paired with vegetables, legumes, or starches. Consider slow-cooked beef ragout with potatoes, rich lamb bredi, beef shin served over creamy pap, meat rolls with coleslaw, brisket patties, or a hearty potjie to share at the table.
They are also great for soups, curries, pasta sauces, and pies, where long cooking transforms inexpensive ingredients into deeply satisfying meals.
Good eating does not always mean buying the most expensive cut in the butcher shop. Some of South Africa's favourite dishes were created using affordable ingredients and slow cooking. A little planning, some patience, and the right recipe can turn an economical cut into a dish that feels just as comforting as something much more expensive.
With constant pressure on food budgets, knowing how to properly cook these cuts can be one of the most useful skills in any home kitchen.
Although there are many variations of rusks available on store shelves—from classic kefir ones to versions with muesli or chocolate sprinkles—traditional kefir rusks remain the most popular. These baked goods are a familiar part of life for many South African families and are usually kept in a sugar bowl for consumption with tea or coffee.
Amid the ongoing rise in food prices, homemade baking is becoming a more sensible choice. The ingredients for rusks are simple and affordable, and the preparation process is not complicated. However, it should be noted that the drying stage requires a significant amount of time, as the oven must maintain a low temperature for several hours.
The result is a large batch of golden, crispy rusks that keep well for weeks and have a taste reminiscent of childhood for many South Africans.
To begin, preheat the oven to 180°C and line a large baking sheet with parchment paper. In a bowl, beat eggs and sugar until they form a smooth, slightly pale cream. Then add the kefir and mix until completely combined.
In a separate large bowl, sift the flour, and then stir in the salt. Soft butter is rubbed into the flour mixture with fingertips until coarse crumbs with evenly distributed butter are formed. The liquid mixture is poured into the dry ingredients, and the dough is kneaded until it forms a soft, dense dough similar to shortcrust pastry.
The dough is spread evenly onto the prepared baking sheet, leveling it with hands or a rolling pin. Bake for 40–50 minutes until the rusks are golden-brown and fully cooked. After this, let the baked tray cool slightly before cutting it into rectangular pieces.
The cut pieces are placed on a rack set above the baking sheet to allow for air circulation. The oven temperature is lowered to 90–100°C, and the rusks are dried for 3–5 hours, turning them occasionally. They are ready when they are completely dry and hard throughout. Once completely cooled, they should be stored in an airtight container.
An important point is patience during the drying stage. It is the low temperature that gives the rusks their characteristic crunch; rushing will leave the center soft and poorly preserved. If the oven has a fan, this can slightly speed up moisture removal without compromising texture. It is also helpful to leave the oven door slightly ajar during the last hour to allow trapped steam to escape. Properly cooled rusks can be stored for weeks, making them an ideal quick snack with morning coffee.
