It’s no secret that Christmas is the most expensive holiday of the year, and with fewer employers paying bonuses, South Africans will need to find creative ways to make their budgets stretch.
The cost-of-living crisis and rising interest rates have forced many families to reassess their finances and cut back on spending. This comes in the wake of record-high food inflation, last seen in 2009.
Economists say shoppers are likely to prioritise food and drinks that offer more value for money.
According to a survey on festive season expenses conducted by short-term lender, Wonga SA, consumers spend about a third of their Christmas budget on food and drinks, which equates to roughly R2 000 per person.
When browsing supermarket shelves, tea is by far still the cheapest thirst quencher.
Adele du Toit, spokesperson for the SA Rooibos Council (SARC) says on average, a cup of Rooibos will cost you between 45c and 55c, compared to ± R2.59 for the same measure of soft drinks.
“While most food products experienced steep inflationary increases this year, Rooibos has been relatively unaffected. The stabilisation of Rooibos prices post the drought in 2016 has played the biggest role, with the readiness of supply driving more favourable pricing of the raw material.”
Aside from being one of the best-bang-for-buck beverages, Rooibos is also healthy, caffeine-free and naturally sweet, so there’s no need for sugar or additional sweeteners.
The fact that it’s also calorie-free makes it appealing to those wanting to keep their weight in check compared to fizzy drinks that contain an average of 100 calories per 250ml.
Rooibos also goes a long way, and only takes three tea bags to make a pot of Rooibos, which can be enjoyed by a party of six.
Another plus is that it’s locally produced and buying local helps our economy.
It contributes to building thriving communities and is better for the environment since locally produced products tend to carry a lower carbon footprint.
Du Toit says when we buy local, we don’t only look after our own wallets, but we support fellow South Africans in their entrepreneurial pursuits, which provide work for thousands.
“With the festive season almost upon us, it also gives us time to slow down and indulge in fabulous food and drinks that we don’t always get a chance to lovingly prepare and savour during the busy year. Whether you’re planning a family lunch or dinner, local is always lekker, so why not make Rooibos part of the festivities? It adds a delicious flavour twist to old favourites, and offers a refreshing lift between meals whether served as hot or iced tea, beside the pool, or lazing on a beach.”
Try this Rooibos-inspired recipe that’s sure to make your Christmas extra merry:
Mince pies with a touch of Rooibos
FILLING
1 sachet (500 g) dried fruit cake mix
160 ml (2/3 cup) white sugar
250 ml (1 cup) Rooibos tea
125 ml (½ cup) Brandy
CRUST
250 g butter or margarine
250 ml (1 cup) castor sugar
2 extra-large eggs
15 ml (1 tbsp) vanilla essence
4 x 250 ml (4 c) cake flour
20 ml (4 tsp) baking powder
2 ml (½ tsp) salt
Castor sugar
Icing sugar and food dust to decorate
Preheat the oven to 180°C.
Spray 2 cup cake tins (12 hollows each) with cooking spray.
FILLING
Place all the ingredients in a saucepan and cook for at least 5 minutes or until most of the liquid has evaporated. Cool.
CRUST
Cream the butter and sugar; add the eggs, one at a time and beat well with an electric beater. Add the vanilla essence. Sift together the dry ingredients; add to the butter mixture and mix to make a soft dough. Divide in half and rest for 10 minutes. Roll out one half till about 2mm thick. Press out circles, about 10 cm and line each hollow of the cup cake tins. Place in the refrigerator. Fill each with the filling. Roll out the other half of the dough and cut out stars or trees with a cookie cutter. Place on top of the filling and sprinkle with a little castor sugar. Bake for 12-15 minutes till done and golden brown. Cool and dust with icing sugar and food dust. Keep in an airtight container.
Hint:
Press half the dough in a baking sheet and spread over the filling. Grate the rest of the dough on top of the filling and bake for about 20-25 minutes until golden brown. Cut into squares.
