There’s something magical about a grandmother’s kitchen. The smells, the sounds, the little tricks passed down through the generations. Long before Google and celebrity chefs, we had our grannies – stirring with love, improvising with what was on hand, and knowing exactly how to make a simple meal taste like home.
In honour of Mother’s Day, we’re celebrating the wisdom shared by grandmothers everywhere – practical kitchen tips that still hold up today. Some are smart, some surprising, but all of them are rooted in love and experience.
The secret weapon in your fridge for odours? Bicarb and vanilla
Group editor, Megan Paulse’s grandma had a no-fuss way of keeping the fridge fresh. A small bowl of bicarbonate of soda with a few drops of vanilla essence helps absorb smells, leaving your fridge clean and gently scented – no fancy fridge deodorisers needed.
No more clumpy salt and pantry pests
To keep salt dry, Megan also recommends popping in a few pieces of dry pasta. And to keep goggas away from your rice or pasta, throw in a dry bay leaf or two. Simple, cheap, and it works.
Another gem from Megan: clean as you go. It’s not revolutionary, but it makes a huge difference, especially after a busy dinner when the last thing you want is a mountain of dishes.
Read more: Love served on a plate: Recipes to make this Mother’s Day
Onions, onions, and more onions
Don’t be shy with the onions. Megan says browning them deeply – almost to the point of burning – unlocks rich flavour that builds a better base for any dish. And never forget to taste as you go; it’s the best way to make food feel like home.
Liquid gold
For lead content producer Savannah, her granny made sure nothing went to waste – not even bacon grease. Strain it after cooking, store it in a jar in the fridge or freezer, and use it sparingly to fry eggs or flavour a stew. It’s smoky, rich, and adds incredible depth to dishes. Just keep it separate from your regular cooking oils.
Slow cooking
Food&Home brand editor, Bianca, remembers the comfort of slow-cooked meals – like her granny’s pea soup, left to simmer while life went on around it. That same low-and-slow approach is perfect for winter weekends, letting flavour develop while you focus on other things.
Never put a lid on green beans
It might seem small, but it matters: Feature’s writer, Annemieke’s ouma swore by cooking green beans without a lid. Otherwise, they lose their bright green colour and go dull. She’s not wrong – steam can trap too much moisture and lead to overcooked veggies.
Storing hacks
My gran had a clever storage hack: once you open maize meal or packets of spice, seal them in airtight containers or zip-lock bags and keep them in the fridge. It keeps them fresh, wards off weevils, and extends their shelf life. Don’t want to wait days for that avocado to ripen? Wrap it in newspaper and leave it in a cool, dark spot. It’s an old trick my grandma swore by – and it works like a charm!
Behind every one of these hacks is a story – a quiet moment in a warm kitchen, the smell of soup on the stove, a reminder that food is more than sustenance. It’s how grandmothers showed love. This Mother’s Day, we’re not just celebrating recipes – we’re celebrating the women who made them, adjusted them, passed them down, and added their own secret ingredients along the way.
ALSO SEE: WHERE TO DINE OUT WITH YOUR MOM THIS MOTHER’S DAY
Image: Pexels
