World Bread Day: how rising prices remind us that every slice counts

Thursday, October 16, is World Bread Day.

Each year, we observe this day to highlight one of the most traditional foods in the world, to recognise its nutritional value, and to reflect on its role in our daily diets.

Bread has been present on tables across generations and cultures. Despite rising food costs, it remains a staple we rely on.

In South Africa, bread is more than food. For us, it represents resilience, togetherness and creativity.

In households facing rising prices and shrinking incomes, bread becomes a tool for survival. Every slice matters, and nothing should go to waste. 

When bread prices rise, we feel it immediately. A loaf is compared to electricity, taxi fares and school fees. We often debate, “Do we buy bread, or do we buy mealie meal?”

Yet even when budgets break, bread remains non-negotiable. It stretches further than meat or vegetables, feeding families when other foods cannot.

From rural villages to township streets, bread anchors our daily meals. It accompanies tea in the morning, fills school lunchboxes at midday and sustains us at night when meat is scarce.

The humble loaf, found at spaza shops and supermarkets, is often the first item on a household’s list. We know that as long as there is bread, hunger can be managed.

We have perfected the art of stretching a loaf:

• Bread and atchar make for a simple yet satisfying lunch.
• Bread and gravy transform yesterday’s stew into a new, hearty meal.
• Polony and cheese sandwiches turn a special treat into a simple school lunch.
• Sugar or margarine on bread becomes a simple snack shared between siblings.

Mzansi is rich with traditional bread varieties that reflect communal life. Idombolo (dumpling), or ujeqe (steamed bread), swells over stew pots, feeding large families with its soft, fluffy texture.

Roosterkoek appears at social gatherings, bringing people together over its smoke-filled, golden crust.

Amagwinya (vetkoek), sold on street corners, provides a source of income for women while offering a warm, filling treat to the community.  

For me, bread carries memories. I remember school lunches wrapped in plastic, the smell of steamed bread in my grandmother’s kitchen and jam and peanut butter sandwiches shared with my siblings.

In difficult times, bread offers comfort. A warm slice with margarine and coffee can put a stop to hunger and provide comfort.

World Bread Day reminds us how much this simple food shapes our lives. We rely on it to sustain families, we use it to feed our communities, and we find ways to make every loaf count.

For me, bread is more than nourishment. It is a reflection of creativity, togetherness and survival. It reminds us that even in hard times, basic staples matter most. And yes, you can even enjoy your braai with bread instead of pap.

Here is a money-saving steamed bread recipe courtesy of the Capsicum Culinary Studio. 

Ingredients

3 cups of flour

2 tsp salt

1 tsp yeast

3 tsp sugar

1 cup warm water

Method

Sift the dry ingredients into a large bowl.

Add the warm water and bring it together, kneading until the dough combines and does not stick to your hands.

Grease a clean bowl with butter, add the dough, cover with a dish towel and place in a warm place for an hour. 

Fill a large pot halfway with boiling water and place it over medium heat. Grease a bowl with butter and add the dough.

Place the bowl with the dough inside the pot (making sure no water gets in), cover with a lid and allow to steam for an hour or until cooked.

Remove bread and cool before slicing and serving.