Cook once, eat twice: Smart kitchen habits for budget winter meals

As the cold weather lingers, many South Africans are looking for ways to keep family meals hearty without stretching the grocery budget.

Although food inflation fell to a 16-year low of 0.6% in July 2026, value for money remains top of mind for households. Against this backdrop, making simple ingredients stretch a little further has become just as important as deciding what’s for dinner.

According to chef and culinary strategist Napo Ramaili, speaking on behalf of B-well, the answer isn’t necessarily buying less; it’s making better use of what’s already in the kitchen.

“Winter is about bringing people together around good food,” he says. “You don’t need expensive ingredients to make a meal feel special. Start with what’s in season, use pantry staples well and make every ingredient count.”

Slash your monthly food bill

For Ramaili, saving money starts long before dinner reaches the table. It begins with planning what today’s meal could become tomorrow.

“If I’m roasting a chicken, I already know how I’m going to use what’s left,” he says. “The chicken becomes tomorrow’s fried rice or wraps, while the bones go straight into a pot for homemade stock.”

The same thinking applies to everyday staples such as beans and lentils. A generous pot of bean stew can be served with pap one evening, then blended into a hearty soup or used as a filling for vetkoek the next day.

Even vegetables can do more than one job. “Leftover pumpkin or samp doesn’t have to stay the same. Turn it into pumpkin fritters or add it to a vegetable soup. With a little creativity, very little ends up in the bin.”

Thinking ahead also takes some of the pressure out of busy weeknights. A double batch of soup, stew or one-pot chicken can easily become tomorrow’s lunch or dinner, saving both time and money while reducing food waste.

Small changes that make a difference

Not every money-saving tip starts at the supermarket. Sometimes it’s the habits in your own kitchen that have the biggest impact.

One of Ramaili’s simplest tips is to measure cooking oil instead of pouring it straight from the bottle. “It’s a simple change that many people overlook. Using only what you need helps your oil last longer without compromising on flavour.”

He also recommends roasting a large tray of vegetables in one go with canola oil. Roasted butternut, carrots and onions can be served alongside dinner, added to salads the next day or tucked into wraps for lunch later in the week, making one cooking session work across several meals.

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Winter favourites worth coming back to

When it comes to feeding a family, Ramaili believes some of South Africa’s best-loved dishes are also among the most economical. He recommends building meals around seasonal vegetables, legumes and affordable staples like rice, pap and samp, while using protein to add flavour rather than making it the centre of every plate.

“Stretching one protein across a meal is often all you need. Pair it with seasonal vegetables and filling starches, and you’ve got something that’s both satisfying and affordable.”

His own winter favourites include hearty sugar bean and lentil soup served with dombolo, one-pot chicken and rice, slow-cooked beef stew made with more affordable cuts of meat, and classics like pap, chakalaka and stew.

“These are the meals many of us grew up with,” Ramaili says. “They’re wholesome, filling and designed to feed a family without costing a fortune.”

As household budgets continue to shape the way South Africans shop and cook, making every ingredient count has never been more relevant. This winter, a little planning, a few smart kitchen habits and a fresh way of looking at leftovers could be the difference between stretching the grocery budget and sacrificing the comfort of sharing a good meal around the table.