THE FUSE

Reducing oil in cooking is a smart way to make meals healthier without sacrificing taste. Many South African households rely on oil for frying, sautéing, and roasting, but using too much can increase calories and fat intake. The key to cooking with less oil is combining proper techniques with flavourful ingredients. Herbs, spices, citrus, and stock can enhance dishes naturally. With the right methods, you can maintain moisture, texture, and depth while cutting down on oil. This article explores practical strategies for cooking with less oil without compromising flavour.