As the cost of living continues to put pressure on household budgets, many South Africans are rediscovering the value of humble foods that have fed generations.
Image: Zola Nene
The rising cost of living has many South African families thinking differently about what goes into the shopping trolley.
With food, electricity and household expenses continuing to climb, plenty of people are returning to the simple dishes that filled family tables for generations.
These meals are affordable, filling and packed with memories that remind us why they never really went out of style.
For many households, maize meal porridge remains the first choice. Known as “isidudu” in isiXhosa, it has always been one of the country's most dependable staples.
A large bag can feed a family for weeks and can be enjoyed in many ways. Some still love it the traditional way with sugar, peanut butter, margarine, milk or even a splash of Oros.
A quintessential South African breakfast, this particular dish is made from milled white maize and enjoyed across demographics.
Image: Zola Nene
Another favourite making a strong return is sugar beans. Once seen as a simple substitute for meat, they are now winning over families looking for affordable protein.
A packet goes a long way and can be turned into a hearty stew with onions, curry powder and tomatoes. Served with pap or rice, sugar beans prove that a satisfying meal does not have to cost a fortune.
Samp and beans, known as “umngqusho” in isiXhosa, continue to hold a special place in South African kitchens. The dish expands while cooking, which makes it perfect for feeding a large family. It takes patience to prepare, but the reward is a comforting meal that pairs well with chicken, beef, sausage or tripe.
Samp and beans has long been a favourite in South African homes because it is filling, affordable and packed with flavour.
Image: File
Canned pilchards are another pantry hero enjoying renewed popularity. They are easy to store, quick to prepare and packed with protein.
Whether served on fresh bread or turned into a simple curry with onions, garlic and curry powder, pilchards remain one of the easiest ways to put dinner on the table after a long day.
Chicken livers are also finding new fans. Once overlooked in favour of other cuts, they have become a favourite for shoppers looking for value.
Cooked with onions, garlic and peri-peri sauce, then finished with a little cream, they make a rich meal that is perfect with bread or pap.
Chicken livers are making a strong comeback as more South Africans look for affordable meals that do not compromise on flavour.
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Cabbage continues to prove that simple vegetables deserve respect. One head can stretch across several meals and keeps well in the fridge.
Braised with onions, butter, salt and black pepper, cabbage is an easy side dish that works with almost everything from pap to rice.
Then there is vetkoek, or “amagwinya”, the comfort food that many people cannot resist. Made from flour, yeast, sugar and water, these golden treats are easy to prepare at home.
They can be enjoyed plain or filled with savoury favourites. I recently found myself craving one and nothing beats a warm “amagwinya” stuffed with fries, polony and cheese.
Vetkoek is enjoying a well-deserved comeback as more South Africans rediscover the joy of homemade comfort food.
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Tripe is another traditional favourite making a comeback. It takes time to clean and cook but rewards patient cooks with tender meat that goes perfectly with pap or “umngqusho”.
For many families, it is a reminder that some of the best meals come from simple ingredients.
Along the coast, smoorsnoek remains a budget-friendly seafood option. Flaked snoek cooked with onions, potatoes, apricot jam and lemon juice creates a comforting meal that has stood the test of time.
No list would be complete without chakalaka. Born from township kitchens where people made the most of whatever vegetables that they had, this spicy relish transforms carrots, onions, peppers and baked beans into something full of flavour.
It is delicious with pap and remains the side dish that no World Cup braai feels complete without.