Create tasty meals on a tight budget

WHETHER you are cooking for yourself, friends or family, nutritional meals that also taste great are always at the forefront of your mind.

In the past few weeks many families have been forced to tighten their purse strings, so Hillcrest’s entrepreneur and chef, Lungi Nhlanhla, shares ways to spend less and remain healthy.

Lungi, founder of Financial Fitness Bunnies, has teamed up with media personality, Nicolette Mashile, on how to save money, shop wisely and cook creative, tasty, budget-friendly meals.

Use what you have in your cupboard or fridge

“Before buying new ingredients, check what is in your cupboard or fridge. When you keep shopping without taking stock of what you already have, not only will you waste money, but you will end up with goods that expire and are wasted,” said Lungi.

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Meal and menu planning

“This is probably the best advice I can offer! When you plan your meals, you’re able to get an idea of what it is that you are going to be cooking. You can plan weekly or monthly. This then leads to a grocery list,” she added.

Have a grocery list

“We can’t emphasise the importance of having a grocery list – before you go shopping- enough. The list not only helps you to stick to the meals that you have planned, you’ll be able to calculate how much you will be spending before you head out to the shops,” advised Mashile.

Substitute ingredients

“This helps to keep within your budget when you come across items that are a little more expensive than what you can afford. Substitute with ingredients that you like, items that are in season, that are cheaper and most importantly, similar in flavour and texture. Don’t ever think that you can’t recreate a recipe because it’s not within your price range,” added Lungi.

Use your loyalty cards

Take advantage of an additional 10 or 20 per cent. While it may take some time to build enough points with individual retailers, others offer instant discounts when you produce your card.

ALSO READ: Virtual Kitchen Capers bring cooks together

A final tip from Lungi includes incorporating Meatless Monday into meal-planning.

“Not only will a vegetable-only meal save you money, but it will also provide additional nourishment for you or your family,” she said.

 

Chicken and Vegetable Sishebo

Ingredients:

1 tbsp cooking oil
1 onion chopped
1 tbsp rajah medium curry powder
6 chicken pieces
2 cups of frozen mixed vegetables
3 potatoes, peeled and cubed
1 cup of water
1 chicken stock cube
2 x tbsp brown onion soup
1 tbsp parsley

Method:
In a pot, fry the onion in oil until soft.
Add the Rajah Medium Curry Powder and fry for 1 minute.
Add the chicken pieces and fry for 5 minutes, until well browned.
Add the frozen mixed vegetables, potatoes, water and stock cube. Stir well and bring to the boil.
Turn down the heat and allow the dish to simmer for 30 minutes with the lid on.
Just before serving, mix the brown onion soup with 4 tablespoons of water to form a smooth paste, add it to the pot with the parsley and allow it to simmer for 5 minutes to thicken.
Serve with rice or pap.

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