With the prices of food going up every other day and a limited or no budget to survive on, here are a few tips and tricks to help you through these times from my previous posts as well as others that I have quickly noted down for y
Potato peels crisps
Home made ginger & garlic paste
For the above, you need
- 1kg garlic
- 1/2kg ginger
- 500ml oilive/coconut/canola oil
Peel the ginger and garlic.
Pour half of the olive oil into the blender and start the mortar.
From the lid-hole at the top of your blender jug, add the ginger and garlic alternately.
Add the remainder of the oil as the consistency thickens or if your blender is making funny noises.
Store in an airtight container and place in the fridge.
This will last you more than 2 months.
Storage of tomatoes
With the onset of rains, the price of tomatoes in Kongowea plummets . Take advantage of this market behaviour.
If you have a chest freezer or space in your freezer & are assured that KPLC won’t mess you up or have a power backup for your electronics, then this will definitely work for you.
Purchase as many tomatoes as you can.
Wash them thoroughly with soap and water or vegetable cleaner and dry them.
Cut off the eye/stem of the tomato and cut into large chunks.
Blend into a fine paste and pour into the ice cube tray.
Let the tomato freeze into cubes and then remove them from the ice tray and fill them into a ziplock bag and return it to the freezer for storage.
Cook with one to two cubes at a time or depending on your recipe.
The same applies to lemons if you have many. Squeeze the juice using a juicer/hand and freeze into cubes then place them in zip lock bags in the freezer.
If you do not have ziplock bags, you can use plastic containers.
Nb. Shoprite was stocking ziplock bags earlier in the year. I have not been to the store since end February.
Dough of whatever kind; chapati, naan, bread, mahamri, pizza etc can be stored in the deep freeze for upto 90 days. All you need to do is to prepare the dough as you normally do. Let it rise the first time to be sure that the yeast has worked through it. Beat/knead it down to remove all air and then tightly wrap it in cling film and into a ziplock bag. Remember to name and date the dough so that you know what it is for and when to remove it from the freezer.
Voila!!! No stress.
You can use this sauce to serve your samosas, kachiri, viazi karai etc as a treat on those days where you feel generous. The beauty is that the sauce remains very stable i.e. will not go bad for over a month if stored in the fridge.
If you are able to get a lot of coconuts, then this may work for you.
Break all the coconuts and store the flesh in a container or a ziplock bag and store in the freezer.
In case of need, remove the amount required, thaw and blend in some warm water and continue to use as you normally would.
I will be updating more tips and tricks on this post as I remember them having used them in my kitchen. Feel free to add a few more in the comment section below.
Let’s help each other out at this time of need.