These past few days, our kitchen has been on a rice marathon lol. I don’t know if it’s just the season we’re in or the fact that rice is one of the most versatile things in my pantry, but we’ve cooked it in so many ways lately, I’ve lost count.
White rice with tomato stew. Jellof rice with the little vegetables we had left in the fridge. Rice with eggs. And these have been repeated. Honestly, it’s been fun until it got boring lol—almost like a mini food challenge without even planning it.
Of course, there were days we switched things up. The day I made Khoki was a highlight—no rice in sight. Just that beautiful pudding that we ate with cassava. Another day, I paired cabbage with fufu and meat sauce with baton de manioc, and it felt like a proper break from the rice streak.
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But here’s the thing—all of this wasn’t because we suddenly became obsessed with rice. It’s actually because we’ve been living on a stricter budget these past weeks, and I’ve been very intentional about not rushing to the market unless it’s absolutely necessary.
The Budget Tip That’s Helping Me Stretch My Money During Tight Financial Periods
A while ago, during a really tight financial period, I discovered something that has completely changed how I manage our food budget: Use up all the food you already have before buying more.
It sounds simple, but it’s powerful.
I used to shop for more food even when I still had that food stuff at home. It felt like I was buying more so that we don't run out, but that meant I’d end up with duplicates or ingredients sitting in the cupboard for weeks (sometimes months) because I was distracted by new things to buy.
Now, I flip that on its head.
Before I even think about going to the market, I take a mental (and sometimes physical) inventory of what’s left at home. Then I challenge myself to come up with creative meals using those ingredients that I already have. I only buy what’s truly indispensable to complete the meal.
What this does for me:
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Saves money—I’m not spending on things we don’t urgently need.
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Reduces waste—I’m actually eating what I’ve already bought.
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Boosts creativity—I end up trying new combinations I wouldn’t have thought of.
And when it’s that end-of-the-month period where the bulk supply is almost gone and I’m waiting for the next income, this approach stretches the little I have until it’s time to restock.
So yes, the rice streak in our kitchen is not just a random craving—it’s part of this little budgeting rhythm I’ve been practicing. And the funny thing is, it’s made our meals both simple and surprisingly varied.
Sometimes it’s about making the most of what you already have, getting creative, and realizing that even in the simplest seasons, there’s still so much to enjoy.
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