Eating right When Money Tight is a compilation of budget-friendly meals produced by the Consumer Affairs Commission. It is intended to expose families to a range of low-cost meals that can be helpful in a recession.

Seasoned rice with sausage or salt fish

Ingredients

2 cans sausage/1/4lb deboned salt fish

1¹/²lb rice

4 cups water

1 medium onion, chopped

1 Scotch bonnet pepper

2 tbs cooking oil/margarine

1 stalk scallion, chopped fine

1 (10oz) can mixed vegetables

Method

1. Soak salt fish then flake/crush sausages.

2. Sauté chopped onions and pepper and add flaked fish/sausage to hot oil.

3. Fry for five minutes then remove from flame.

4. Place rice and water in a saucepan to cook for approximately 20 minutes then top with fried salt fish/sausage.

5. Cover and cook for an additional five minutes. Stir in vegetables. Serve hot.

Variation: Add one cup diced pumpkin. Put pumpkin, salt fish and seasoning to boil. Add rice and margarine and allow to cook for approximately 20 minutes. Stir in crushed sausage and mixed vegetables. Serve hot.

Stewed Peas

Ingredients

3 cups red peas

4 cups water

1 cup coconut milk

1 tps salt

1 tbs margarine

1 sprig thyme

1 Scotch bonnet pepper

4 tbs flour

1 stalk scallion

Method

1. Soak peas overnight. Boil peas in water and coconut milk until tender.

2. Use flour to make 'spinners' ((tiny, finger-like dumplings) and add to peas.

3. Add salt, pepper, thyme and chopped scallion and leave to simmer over low flame for another 10 minutes.

Serve with rice and vegetables.

Variation: Meat/vegetables may be added if desired. The stew can also be made using other peas/beans such as lentil and gungo.

Corned beef balls

Ingredientss

1 (340g) can corned beef

3 eggs

2 cups bread crumbs

1 medium onion, chopped

1 tsp black pepper

4 tbs cooking oil

1 stalk scallion

Method

1. Beat two eggs using a fork or wire whisk.

2. Combine beaten eggs, corned beef, half of oil and bread crumbs, chopped onion and scallion.

3. Mix well and roll into balls. Beat remaining egg.

4. Dip balls in egg and roll in bread crumbs. Fry in hot oil until golden brown.

Serve with vegetables and ground provisions/rice.